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THE 



KENTUCKY HOUSEWIFE 



COLLECTION OF EECIPES 



FOB 



COOKING. 



by y 
ZLvCIRS- PETER WHITE. 



0 



OCT 6 1885 : 

°^ WASHING^ 



Chicago and New Yoek : 
BELFORD, CLARKE & CO, 
1885, 




COPYItlGIIT, 

MRS. PETER A. WHITE. 

1885. 



Ponohue & Henneberry, Printers and Binders, Chicago, 



PREFACE. 



~| TAVINGr always regarded a cookery book as a book for 
— the kitchen, I have, in order to carry out my idea, 
not only been explicit in giving proportions, but have 
endeavored to express myself so simply that any cook who 
can read can take this book and be her own teacher. 

Mrs. P. A. W. 



CONTENTS. 



Page 

Beef and Entrees 94 

Bread 13 

Breakfast 11 

Cakes 222 

Creams, Ices, etc 207 

Fish 75 

Fowls and Game 125 

Food in Season 295 

Household Notes 306 

Meat for Breakfast 40 

Menus for the Year 278 

Pickles and Catsups / 260 

Preserves, Syrups, Cordials and Candies 245 

Puddings and Pies 172 

Salads 138 

Sauces for Meats 118 

Sauces for Puddings 204 

Soups 50 

Vegetables 142 



5 



BREAKFAST 



COFFEE. 

Some think that mixing coffee improves it. To those 
who think so, I would suggest one third Mocha and two 
thirds Java. The coffee must be carefully roasted. A 
few grains roasted too much will make the coffee taste 
bitter; and if not enough roasted, will give the whole a 
very raw taste. I think the old idea of roasting coffee 
every day is necessary to have it perfect, has in a great 
measure been given up. Twice a week, or even once, and 
it will be just as good, if you keep it air tight. To make 
it, allow two heaping tablespoonfuls to every pint of boil- 
ing water. First, scald out the coffepot; put in the coffee, 
with white of the egg; beat well; then add a tablespoonful 
of cold water, so as to have the coffee thoroughly moistened; 
pour on the boiling water; let it boil twelve minutes, stir- 
ring the grounds down once when it boils up the first 
time. Pour out a cupful to see if clear, then pour it back; 
throw in half a teacupful of cold water; let it stand five 
minutes, and pour off the grounds immediately. If for 
strong after-dinner coffee, put two tablespoonfuls and a 
half to one pint of boiling water. 

TEA. 

Three things are essential in order to have good tea. 
First, the water must be boiling when it is poured on the 
leaves; second, the water must be boiled for the "purpose; 

U 



12 



THE KENTUCKY HOUSEWIFE. 



third, the tea must be freshly drawn. For black tea, one 
teaspoonful for each person is a fair allowance; to that, 
allow a large teacupful of boiling water, and after pouring 
on the number of cupfuls required, allow an extra cup, and 
an extra teaspoonful of tea. Oolong tea does not require 
so long to draw as the Souchong tea — say five minutes for 
the former and ten for the latter. For green tea, allow 
one teaspoonful and a half to each quart of boiling water, 
and don't let it stand over three minutes. Always scald 
out the pot, which should be of earthen-ware. First, pour 
on one half of the water, and after allowing the time 
required for drawing the different teas, pour on the other 
half of the water. 

CHOCOLATE. 

Five squares of chocolate, 
One pint of new milk, 
One pint of rich cream. 

Break the chocolate into very small pieces; pour on it 
two tablespoonfuls of boiling water, and let it stand half 
an hour; then mash perfectly smooth; boil the milk and 
cream, and add by degrees to the chocolate; boil hard for 
ten minutes, beating well, with an egg-beater, until it 
becomes light and frothy. It is better to serve it immedi- 
ately, but if it has to stand, put it in a sauce-pan with hot 
water underneath, the object being to keep it hot, but not 
to allow it to cook any more. If Maillard's chocolate is 
used, do not add anything to it; but if it should be 
Baker's chocolate, sweeten and flavor with vanilla. If 
cream should not be convenient, all new milk will answer. 
Cocoa can be made in the same way, only flavor and 
sweeten. 



BREADS, ETC 



THE FIRST YEAST.' 

Two yeast cakes, 

Four good-sized potatoes, 

One tablespoonful of hops, 

Four tablespoon fuls of flour, 

Two {ablespoonf uls of granulated sugar, 

One tablespoonful of salt. 

Put the potatoes on, without peeling, in a quart of 
water, and when almost done, add the hops; when the 
potatoes are done, peel them and mash through a colan- 
der; then strain the water they were boiled in, and while 
boiling hot, mix in the potatoes, salt and the two yeast 
cakes, which have been previously soaked for an hour in a 
teacupful of warm milk. 

THE SECOND YEAST. 

Four peeled potatoes, 

Four tablespoonfuls of flour, 

Two tablespoonfuls of granulated sugar, 

One tablespoonful of salt. 

Let the first yeast stand all day; at night, boil the four 
potatoes until soft; mash them through a colander, and 
add a teaspoonful of the water they were boiled in, the 
flour, sugar and salt; when cold, mix it with the first yeast, 
let it stand over night, and in the morning it will be ready 
for use. Keep in a cool place, and make fresh every two 
weeks. 

13 



14 



THE KENTUCKY HOUSEWIFE. 



TO MAKE THE BREAD. 

One teacupful of yeast, 

One quart of flour, 

One tablespoonful of lard, 

One teaspoonful of salt, 

One tablespoonful of granulated sugar, 

Half a pint of water. 

Put the yeast, lard, salt and sugar in the flour, then 
the water. Work until it blisters, which will take from 
fifteen to twenty minutes. Put a little lard on top, and 
put into a wooden bowl. Let it rise from five to six hours, 
then make out into rolls. Let them rise for about an 
hour and a half, then bake in a quick oven. If for loaves, 
they will require two hours for the second rising, and a 
more moderate oven for baking. 

POTATO YEAST. 

Six large potatoes, 

One tablespoonful of flour, 

One tablespoonful of white sugar. 

Peel the potatoes and put them in a sauce pan, with 
water enough to cover them well. Boil until perfectly 
soft, take them out, leaving the water on the fire. Mash 
them smooth with the flour and sugar, and stir in by degrees 
a quart of the water. Let this boil and strain through a 
colander. When luke warm, stir in a cake of Fleisch- 
man's yeast, having previously dissolved it in a little 
water. Let it rise, and when light, put it in the ice-chest 
or a cool place. Fresh yeast can be made by using a tea- 
cupful of this instead of Fleischman's — or a teacupful of 
brewer's yeast. Yeast should be made twice a week in the 
summer. 



THE KENTUCKY HOUSEWIFE. 



15 



POTATO ROLLS. 

Two tablespoonfuls of flour, 

One teacupful of yeast, 

One tablespoonful of melted butter, 

Two boiled potatoes, 

A saltspoonful of salt. 

Boil the potatoes, peel and mash them smoothly with 
the flour, adding enough of the water the potatoes were 
boiled in to make the consistency of thin mush. Then 
pour in the melted butter, and when cold, add the yeast. 
Put it away until morning in ra moderately warm place. 
This is the sponge, and will be risen by daylight. Work 
into this sponge a quart of flour, shape as rolls, and put 
away for an hour and a half. Bake in a quick oven. If 
in the winter, the kitchen will do to have them in; if in 
the summer, put them where there has been no fire. The 
second rising will require a warmer place than the first 
rising. 

POTATO BISCUIT. 

Three pints and a half of flour, 
Three tablespoonfuls of baker's yeast, 
One pint of warm sweet milk, 
A quarter of a pound of butter, 
One teaspoonful of salt, 
Two potatoes, boiled, 
Two eggs. 

Sift the flour twice; mix through it the teaspoonful of 
salt. Make a hole in the center and put in the yeast and 
warm milk. Let this stand a quarter of an hour, then 
mash the potatoes and mix in the yeast and milk with the 
butter and well beaten eggs. Put it before the fire for an 
hour and a half; then mix all together and let it rise until 
light, then take a pint of flour for shaping. Cut off small 



16 



THE KENTUCKY HOUSEWIFE. 



pieces and shape lightly into cakes, as they are better not 
rolled. Let them rise again in the pan, and when they be- 
gin to crack open bake in a quick oven ten minutes. 

LOAF BREAD WITHOUT LARD. 

Two quarts of flour, 
One pint of potato yeast, 
One pint of cold water, 
A dessertspoonful of sugar, 
Salt to the taste. 

Put the flour into a bowl and mix in the water, sugar, 
yeast and salt. Work for fifteen minutes, make into loaves, 
put them in greased pans and let them rise until light. 
Bake for three-quarters of an hour in a quick oven. It will 
take nearly two hours after the working before the loaves 
will be ready for baking. 

GRAHAM BREAD. 

Two quarts of brown flour, 
One teacupful of fresh yeast, 
One teacupful of molasses, 
One dessertspoonful of lard, 
One teaspoonf ul of salt. 

Mix the flour with a little lukewarm water, add the 
molasses, salt and yeast. Work well and set it to rise. Af- 
ter it has risen make into loaves; let it rise for the second 
time; grease it on top with a little lard to prevent it from 
cracking. Bake in a moderate oven. 

LIGHT ROLLS. 

Two quarts of flour, 

Three pints of sweet milk, 

Two tablespoonfuls of melted butter, 

Two tablespoonfuls of white sugar, 

Half a teacupful of potato yeast, 

A saltspoonful of salt. 



THE KENTUCKY HOUSEWIFE. 



17 



Put the flour in a bowl and make a hole in the center 
of it. Warm the milk, pour in it the butter, melted, salt 
and sugar, lastly the yeast. Set this to rise over night. 
Early in the morning knead for about twenty minutes. 
When it blisters, roll, cut and put into pans, set it in a 
warm place to rise again, which will take about an hour 
and a half, then bake in a quick oven. If wanted for 
supper set them to rise early in the morning. 

ROLLS. 

Two quarts of flour, 

One pint of yeast, 

One pint of cold water, 

A tablespoonful of lard, 

A tablespoonful of granulated sugar, 

Salt to the taste. 

Mix the flour, water, sugar and melted lard together, 
then add the yeast and salt. Work for fifteen minutes 
and let it rise until light, then shape into rolls and let 
them rise again until light, then bake in a well heated 
oven for twenty-five or thirty minutes. It takes about two 
hours after the last rising before the rolls will be ready to 
bake. 

BREAD OR ROLLS. 

Two quarts of flour, 

One pint of potato yeast, 

One pint of cold water, 

One tablespoonful of lard, 

One desertspoonful of white sugar, 

A heaping teaspoonful of salt. 

Mix all the ingredients together, and work well for 
fifteen minutes. Set it aside to rise. If in the summer, 
put in a cool place, if in the winter, put in a warm place. 
When light, work it for fifteen minutes more. Don't 
2 



18 



THE KENTUCKY HOUSEWIFE. 



make into loaves or rolls,, until two hours and a half before 
baking in the winter, and two hours in the summer. 
This will allow half an hour for baking the rolls, and an 
hour for the loaves. Have a quick oven for the rolls, and 
a more moderate one for the loaves. 

FRENCH ROLLS. 

One pint of bread dough, 

One tablespoonful of butter, 

One tablespoonful of granulated sugar. 

Put into the dough the butter and the sugar; work 
for about five minutes, then put it in a cool place until an 
hour before the rolls are to be baked. Roll, cut, butter 
one-half of each, and turn over the other half. Put in 
tins to rise, and bake in a quick oven twenty minutes. 

SALT-RISING BREAD. 

Two-thirds of a pint of milk, 
Two tablespoonfuls of corn meal, 
One teaspoonful of salt, 
One tablespoonful of white sugar, 
One tablespoonful of lard. 

Mix the salt and meal, pour on the boiling milk, and 
stir until it thickens. Put it on the table about nine o'clock 
at night to rise. In the morning add hot water enough 
to warm it, then stir in flour enough to make it quite 
thick, adding the sugar and melted lard. Make into 
loaves, and set it to rise in a warm place. When light, 
bake in a moderately quick oven. 

POTATO CAKES WITH BAKING POWDER. 

Three pints of flour, 

One cooking- spoonful of lard and butter, mixed, 
Three teaspoonfuls of baking powder 
Six mashed potatoes, 
A saltspoonf ul of salt. 



THE KENTUCKY HOUSEWIFE. 



19 



Sift the baking powder in the flour, and add the salt. 
Bub the butter through the flour with the hands, then the 
mashed potatoes; and put in milk enough to make it mix 
well, but don't let it be too soft. "Roll, cut, and bake 
quickly. Split, and butter while hot. These are very 
nice for breakfast. 

LIGHT BISCUITS. 

One pint of sweet milk, 

One quarter of a pound of butter, 

One teacupful of yeast, 

Three well-mashed potatoes, 

A saltspoonful of salt. 

Warm the milk and butter, put in flour enough for a 
soft sponge, then put in the yeast and salt. Let it rise, 
work in the potatoes, an'd add more flour, until a nice 
dough is made, but don't have it quite as thick as bread 
dough. Let this rise again, and one hour before kneaded, 
roll, cut, put into pans, and bake in a quick oven. These 
are for tea; but if wanted for breakfast, make them up 
the night before, and work the first thing in the morning. 
Use a small teacup in measuring the yeast. 

SALLY LUNN. 

One quart of flour, 

One quart of milk, 

One tablespoonful of lard, 

One tablespoonful of butter, 

One teaspoonful of salt, 

One tablespoonful of white sugar, 

Half a pint of yeast, 

Three eggs. 

Stir the yellows of the eggs in the milk. Add the flour, 
sugar, melted lard and butter, then the yeast. When 
risen, add a little more flour, enough to make a soft dough, 



22 



THE KENTUCKY HOUSEWIFE. 



HOMINY MEAL MUFFINS. 

One quart of hominy meal, 
One cooking-spoonful of butter, 
One teaspoonful of salt, 
Three eggs. 

Scald the meal well and stir in milk enough to make a 
stiff batter; add the yelks of the eggs well beaten; salt; 
lastly, the whites beaten to a froth. Warm and grease the 
molds, and bake in a well-heated oven thirty minutes. 

GOOD EGG BREAD. 

One quart of corn meal, 

One tablespooonf ul of lard and butter, 

One teacupful of milk, 

One teaspoonful of salt, 

Three egs. 

Pour a little boiling water over the meal to scald it; 
add the salt; stir in briskly the well-beaten yelks of the 
eggs, then the milk and lard and butter melted; lastly, 
the well-beaten whites of the eggs. Bake in a slow oven 
nearly an hour. 

BAKING POWDER BISCUITS. 

One quart of flour, 

Three leaspoonfuls of baking powder, 
One large cooking-spoonful of butter, 
One teaspoonful of salt, 
One pint of milk. 

Sift the flour, then put in the baking powder, salt and 
butter; mix thoroughly with the hands, and pour in the 
milk. Eoll only once, half an inch thick; cut with a bis- 
cuit cutter, and bake twenty minutes in a quick oven. 
Begin to make these biscuits just half an hour before 



THE KENTUCKY HOUSEWIFE. 



23 



they are to be eaten, allowing ten minutes to mix them. 
The dough should only be stiff enough to roll, so add more 
milk if needed. 

POUNDED BISCUIT. 

One quart of flour, 

One cooking-spoonful of lard and butter, mixed; 
One teaspoonful of salt. 

Sift the flour into a bowl, sprinkle the salt, then rub 
in the lard and butter. Now add milk, or milk and water 
enough for a stiff dough. Pound, or work, for fifteen or 
twenty minutes. If the dough blisters, and snaps when 
you pull it, it is worked enough. Eoll, cut, and stick with 
a fork. Have a good oven; bake and brown nicely. 

POUNDED BISCUIT— NO. 2. 

One pound and a half of flour, 

A quarter of a pound of lard, 

One teaspoonful of salt, 

Ice water enough, to make a stiff dough. 

Mix thoroughly with the hands, and pound or work 
until the dough blisters. Roll or shape with the hands, 
or cut and bake in a well-heated oven, but don't bake too 
quickly. Don't forget to prick nicely with a small fork. 

CREAM BISCUITS. 

One pound of flour, 
One pint of sweet cream, 
Half a teaspoonful of salt. 

Sprinkle the salt over the flour, mix in the cream with 
the hands thoroughly, and pound or work until the dough 
blisters. Shape or cut, then prick as for pounded bis- 
cuits, and bake in a well-heated oven, 



24 



THE KENTUCKY HOUSEWIFE 



CORN MEAL MUFFINS. 

One pint of corn meal, 

Two-thirds of a pint of sour milk, 

One dessertspoonful of lard and butter mixed, 

One saltspoonful of soda, 

A little salt, 

One egg. 

Beat the soda in the milk until it foams. Put the salt 
in the meal, add the milk, and beat well, then the lard 
and butter melted. Lastly, the well-beaten egg. Bake 
quickly in molds. If sour milk cannot be had, substi- 
tute sweet milk, and a teaspoonf ul of baking powder. 



RICE MUFFINS WITH CORN MEAL. 

Five tablespoonfuls of corn meal, 

Five tablespoonfuls of flour, 

Five tablespoonfuls of well-boiled rice, 

One tablespoonful of lard and butter, 

One teaspoonf ul of baking powder, 

One teaspoonf ul of salt, 

Two eggs. 

Mix the meal and flour, with milk enough to make a 
thin batter, add the well-beaten eggs, rice, melted butter, 
lard and salt. Lastly, the baking powder. Bake quickly 
in molds, in a well-heated oven. 



GRAHAM MUFFINS. 

One pint of sweet milk, 

One teacupful of Graham flour, 

One teacupful of white flour, 

One large cooking-spoonful of butter, 

Two teaspoonfuls of baking powder, 

One egg and a little salt, 



THE KENTUCKY HOUSEWIFE. 



Stir the flour in the milk, add the melted butter, salt, 
and well-beaten egg. Mix thoroughly, and lastly, sift in 
the baking powder. Bake quickly, in well-greased muf- 
fin molds. 

POP OVERS. 

Two teacupfuls of flour, 

Two teacupfuls of sweet milk, 

One teaspoonful of butter, 

Half a teaspoonful of salt, 

The yelks of two eggs, the whites of three. 

Mix the milk and flour, then add the well-beaten yelks. 
Beat well for five minutes, stir in the melted butter, lastly 
beat the whites to a froth and stir slowly in. Heat and 
grease the molds well, fill just half full with the batter, 
bake quickly and serve immediately. Use the largest sized 
teacup for measuring. 

YEAST MUFFINS. 

Three teacupfuls of flour, 
One quart of sweet milk, 
One cooking-spoonful of butter, 
Half a teaspoonful of salt, 
Half a teacupful of yeast, 
Three eggs. 

Mix the milk with the flour, beat the yelks of the eggs, 
and, with the butter melted, and salt, add to the flour; 
lastly the yeast. Put this to rise at ten o'clock the night 
before. Just before baking the next morning beat the 
whites very stiff, and stir slowly into the batter. Grease 
and heat the molds, and bake thirty minutes in a quick 
oven. If these muffins should be wanted for supper put 
them to rise at twelve o'clock that day. 



26 



THE KENTUCKY HOUSEWIFE. 



BATTER MUFFINS. 

Six ounces of flour, 
Four ounces of butter, 
Half a pint of sweet milk, 
Half a teaspoonful of salt, 
Three eggs. 

Put the butter and flour together, beat the yelks of the 
eggs very light, and with the milk add to the mixture by 
degrees. Lastly, put in the salt and the well-beaten whites 
of the eggs. Put into well-greased and heated molds 
and bake quickly. 

ENGLISH MUFFINS. 

Three pints of flour, 
One pint of hot milk, 
Half a pint of yeast, 
A teaspoonful of salt, 
Two eggs. 

Put the flour into a bowl, pour the hot milk on it, mix 
well, and when it cools slightly, stir in the yeast. Let this 
rise and when light work over; add the two well-beaten 
eggs and salt. When thoroughly mixed bake in rings on a 
well-greased and well-heated griddle, and turn as you would 
flannel cakes. Split and butter. If for breakfast, and po- 
tato yeast is used, set them to rise at 10 o'clock the night 
before, or at 12 o'clock in the day if for tea. If quick 
yeast is used they will rise in three hours. 

MUFFINS TO BAKE ON A GRIDDLE. 

One pint of warmed milk, 

One teaspoonful of melted butter, 

Two tablespoonfuls of yeast, 

Half a saltspoonful of soda, 

One teaspoonful of salt, 

Flour enough for a thick batter, 

Two eggs. 



THE KENTUCKY HOUSEWIFE. 



27 



Mix with the warmed milk the two well beaten eggs, 
melted butter, salt and soda, previously dissolved in a ta- 
blespoonful of hot water. Beat in sufficient flour to make 
a thick batter, then put in the yeast. Set in a warm place 
to rise for three hours, if in the summer; if in the winter 
it will take an hour longer. When light, heat the griddle, 
grease it well with butter, then grease the rings, put them 
on the griddle and half fill with batter; when one side is 
done turn and bake both sides a light brown. When done, 
break them open, butter and serve very hot; never cut 
them. If cold they can be toasted lightly on each side and 
buttered. 

RICE MUFFINS. 

One teacupful of well-boiled rice, 
One teaspoonful of butter, 
One pint of flour, 
Half a teaspoonful of salt, 
One egg. 

Melt the butter and mix with the rice, add the well- 
beaten egg, flour and milk enough, in alternation, to make 
a batter of medium thickness. Bake in a well-heated oven 
in molds. A teaspoonful of baking powder can be added 
if desired. 

ROSETTES. 

Four teacupfuls of flour, 
One quart of sweet milk, 
Two tablespoonfuls of butter, 
Half a teaspoonful of salt, 
Three eggs. 

Beat the yelks of the eggs very light, and stir in the 
milk. Add the melted butter, and sift in the flour, then 
the salt. Beat the whites of the eggs to a stiff froth and 
mix through gradually. Warm and grease the pans, and 
bake in a good oven. 



28 



i 

THE KENTUCKY HOUSEWIFE. 



CORN MEAL MUSH. 

One teacupful of sifted meal, 
One quart of cold water, 
Salt to the taste. 

Let the water come to a boil, and stir in the meal, by 
degrees, then add the salt. If after boiling for a while it 
is too thin, stir in a little more meal. If too thick, thin 
with a little milk. Stir often, and boil slowly for three 
hours. 

CORN MEAL BATTER CAKES. 

One pint of corn meal, 
Two-thirds of a pint of buttermilk, 
A small teaspoonful of soda, 
One teaspoonful of butter, 
One dessertspoonful of flour, 
Yelks of two eggs, the white of one, 
Salt to the taste. 

Sift the corn meal well; beat the soda in the buttermilk 
until it foams, then stir in the meal. Add the well-beaten 
yelks, then the salt, lastly, the whites of the eggs, beaten 
to a froth. This batter should be thin and well stirred up 
from the bottom, when baking each cake. Bake on a 
well-heated and well-greased griddle. If buttermilk or 
sour milk can not be had, use sweet milk and a teaspoon- 
ful of baking powder sprinkled in just before the whites 
of the eggs. 

CORN MEAL MUSH BATTER CAKES. 

One pint of corn meal mush, 
Two tablespoonfuls of flour, 
One teaspoonful of baking powder, 
Salt to the taste, 
Two eggs. 



THE KENTUCKY HOUSEWIFE, 



29 



Beat the yelks very light, and stir in the mush, then 
add the flour, beating well all the time. Put in the salt, 
and whites of the eggs beaten to a froth. Lastly the 
baking powder. Fry on a quick griddle, and have it well 
greased. 

OAT MEAL BATTER CAKES. 

One pint of cooked oat-meal, 

One teacupful of flour, 

One pint of sweet milk, 

Two teaspoonf uls of baking powder, 

Salt to the taste, 

Two eggs. 

Beat the oat meal and flour in the milk, alternately, 
until thoroughly mixed, then the well-beaten yelks, and 
salt to the taste. Beat the whites to a froth, and stir in 
gradually. Lastly the baking powder. Fry on a quick 
and well-greased griddle. 

TO COOK OAT FLAKES. 

One coffeecupful of oat flakes, 
One quart of boiling water, 
Half a teaspoonf ul of salt. 

Put the boiling water into the sauce pan with the salt, 
and stir in the oat flakes. Let this boil steadily for half 
an hour, stirring constantly, then add a little boiled milk 
to keep it from being too stiff. Boil half an hour longer, 
continuing to stir, then serve. 

TO COOK CRUSHED INDAIN. 

One pint of Crushed Indian, 
Three pints of boiling water, 
One teaspoonful of salt. 

Put the boiling water in the sauce pan with tne salt, 
then stir in the Crushed Indian, and stir constantly until 



80 



THE KENTUCKY HOUSEWIFE. 



done; half an hour will cook it. Just before it is done, 
add a little boiled milk. 

BREAD CAKES. 

xlalf a pint of stale bread, 
One pint of flour, 

One dessertspoonful of lard and butter mixed, 
One teaspoonful of baking powder, 
Two eggs, and salt to taste. 

Take a pint of sweet milk and pour it over the bread to 
soak for half an hour; then add the well-beaten yelks, and 
flour, alternately. Should the latter be too stiff, add a 
little more milk; as it should be the consistency of flannel 
cakes. Beat well until the bread and flour are thoroughly 
mixed. Melt the butter and lard, and stir in, adding salt 
to the taste. Sift in the baking powder; lastly, beat the 
whites very stiff, and stir in slowly. Have the griddle hot 
and well greased. 

< 

BUCKWHEAT CAKES. 

One pint and a half of buckwheat, 

One coffeecupful of corn meal, 

One teacupf ul of yeast, 

One tablespoonful of lard and butter, mixed 

One tablespoonful of thick molasses, 

One quart of water, 

Salt to the taste. 

Let the water be lukewarm, and beat into it alternately, 
the buckwheat and corn meal; then the lard and butter, 
melted, the molasses and salt, and lastly the yeast. If 
wanted for breakfast, put to rise at 9 o'clock the night be- 
fore. If for tea, at 11 o'clock in the morning — that is if 
potato-yeast is used. Fleischman's is much quicker. Just 
before baking stir in half a teaspoonful of soda. 



THE KENTUCKY HOUSEWIFE. 31 



BUCKWHEAT CAKES.— No. 2. 

One quart of backwheat flour, 

Two cooking-spoonfuls of corn meal, 

Half a coffeecupful of yeast, 

One teaspoonful of salt, 

One quart and a half of milk and water, 

One tablespoonf ul of lard and butter, mixed. 

Mix the buckwheat with the milk and water, meal, salt 
and yeast. Beat well with a large spoon, and put into a 
stone jar to rise over night. The first thing in the morn- 
ing stir the batter down, and just before baking stir in 
two-thirds of a teaspoonful of soda. Mix it with milk. 
Bake on a quick and well-greased griddle. In order to 
make them brown nicely, a tablespoonful of New Orleans 
molasses should be added just before the yeast. 



YEAST FLANNEL CAKES. 

One quart of flour, 
One pint of sweet milk, 
One tablespoonful of lard, 
One tablespoonful of butter, 
One tablespoonful of yeast, 
One saltspoonf ul of salt, 
Three eggs. 

Beat the milk and flour together until thoroughly mixed, 
then add the lard and butter melted, and the yeast. Let 
this rise, and just before baking beat the eggs separately, 
stir in the yelks, then the whites beaten to a froth. Bake 
on a quick and well-greased griddle. If you wish rice in 
them, when you put in the yelks of the eggs you can add a 
teacupful of rice that has been boiled until it can be mashed 
with a spoon. If these cakes are made of potato yeast nut 



82 



THE KENTUCKY HOUSEWIFE. 



them to rise over night if wanted for breakfast. If for 
supper put them to rise at twelve o'clock. If quick yeast 
is used they will be light in three hours. If the batter 
should taste at all sour add a saltspoonful of soda just 
before baking. 

RICE FLANNEL CAKES. 

One teacupful of well boiled rice, 
One even tablespoonful of lard, and butter mixe_, 
One teaspoonful of baking powder, 
.Two pints of flour, 
One quart of sweet milk, 
Salt to the taste, 
Two eggs. 

Beat the yellows of the eggs very light, add the milk, 
flour, rice, lard and butter, melted, and the salt. Beat 
all well together, then stir in the whites beaten to a froth. 
Lastly, sift in the baking powder. Bake on a well-heated 
and well-greased griddle. The rice must be soft enough 
to mash with a spoon. 

BAKING POWDER FLANNEL CAKES. 

One quart of well-sifted flour, 

Three well-beaten eggs, 

One cooking-spoonful of butter and lard, 

Three heaping teaspoonfuls of baking powder, 

Milk enough for a thick batter, 

Salt to the taste. 

Mix the flour, salt and milk, and beat hard, then add 
the well-beaten yelks, and lard and butter melted. Beat 
the whites of the eggs very stiff, and stir in slowly. Lastly, 
sift in the baking powder. 



THE KENTUCKY HOUSEWIFE. 



33 



RICE WAFFLES. 

One teacupful of well-boiled rice, 

One pint and a half of flour 

One teaspoonfu\ of baking powder, 

One dessertspoonful of butter and lard mixed, 

One teaspoonful of salt, 

One quart of milk, 

Three eggs. 

Soak the rice for half an hour in the milk; stir in the 
flour, the well-beaten yelks of the eggs, lard and butter 
melted, and salt. Beat well, and add the well-beaten whites 
of the eggs; lastly, the baking powder. The irons must 
be well greased and very hot. 

YEAST WAFFLES. 

One pint of flour, 

A quarter of a pound of butter, 

Half a pint of milk, 

Two tablespoonfuls of yeast, 

Four eggs. 

Beat the yellows, stir in the milk, then the flour, and 
butter melted, with a little salt. Add the yeast; lastly, 
the well -beaten whites. If for supper, put the batter to 
rise three hours before. If for breakfast, make the batter 
over night. 

WAFFLES.— NO. i. 

One pint of flour, 

One pint of sour cream, or buttermilk, 

One dessertspoonful of lard and butter mixed, 

Half a teaspoonful of soda, 

A little salt, 

One egg. 



34 



THE KENTUCKY HOUSEWIFE. 



Stir the soda in the milk until it foams, then add the 
flour and lard and butter melted, beating well all the time. 
Beat the egg separately, adding the yellow first, then the 
white. The salt should be put in the flour dry. Bake in 
well-greased and well-heated irons. 



WAFFLES.— NO. 2. 

Two pints and a half of flour, 

One cooking-spoonful of butter and lard mixed 

One pint of milk, 

Half a teaspoonful of salt, 

One teaspoonful of baking powder, 

Two eggs. 

Mix the milk and flour, then the well-beaten yelks of 
the eggs; stir in the butter and lard melted, and salt. 
Beat well, and add slowly the well-beaten whites of the 
eggs; lastly, sift in the baking powder. Waffle batter 
should always be thin. Should this batter be too thick, 
thin with equal portions of milk and water. Bake quickly 
in well-heated and well-greased irons. 



WAFFLES.— NO. 3. 

Half a pound or flour, 
Half a pound of butter, 
Half a pint of sweet milk, 
Salt to the taste, 
Six eggs. 

Cream the butter and flour; add the milk and well- 
beaten yelks of the eggs in alternation. Should this be 
too stiff, add more milk, as waffle batter should be thin. 
Lastly, stir in gently the well-beaten whites. Bake quickly 
in well-greased and well-heated affle irons. 



THE KENTUCKY HOUSEWIFE. 



85 



GERMAN WAFFLES. 

One quart of sweet milk, 

Half a pound of flour, 

A quarter of a pound of butter, 

Two tablespoonfuls of quick yeast, 

Eight eggs, 

Salt to the taste. 

Warm the milk; cut the butter up, and with the salt, 
stir in the milk until melted; then the well-beaten yelks 
and flour in alternation. Lastly, put in the yeast. Cover 
the pan with a cloth, and set it in a warm place to rise. 
Just before baking, beat the whites very stiff, and stir in 
gently. Half this quantity can be made. If wanted for 
breakfast, it would be better to set the batter to rise the 
night before, and use potato yeast. Have the irons well 
heated and well greased. 

GOOD RUSKS; 

Two tablespoonfuls of light dough, 
Four ounces of butter, 
Eight ounces of pulverized sugar, 
Four eggs. 

The dough must be raised with yeast, and flour enough 
must be mixed with it until it ceases to stick to the hand. 
Add the well-beaten eggs, and the butter melted, lastly the 
sugar. Roll out and shape with the hands. Put on tins 
to rise, and when very light, which will be in about an 
hour, bake in a quick oven twenty minutes. The crust 
would be improved by sprinkling a little pulverized sugar 
and ground cinnamon over each rusk, about ten minutes 
before taking them out of the oven. 



36 



THE KENTUCKY HOUSEWIFE. 



'SPANISH BUNS. 

One pound of granulated sugar, 

Three-quarters of a pound of flour, 

One coffeecupful of cream, 

One coffeecupful of dried currants, 

Six ounces of butter. 

Two teaspoonfuls of baking powder, 

Four eggs. 

Cream the butter and flour. Beat the yellows of the 
eggs very light with the sugar, and add to the flour. Wash, 
pick and dry the currants; flour well, and mix through. 
Beat the whites of the eggs to a stiff froth, and stir in 
slowly. Lastly sift in the baking powder. Bake in a well- 
heated oven. 

TO COOK CORN GRITS. 

One coffeecupful of grits, 

Three coffeecupfuls of boiling water, 

One teaspoonf ul of salt. 

Put the grits in the water with the salt, and boil 
steadily an hour and a half, stirring frequently while boil- 
ing. Just before it is done add a small cupful of milk. 

OATMEAL GRITS. 

One coffeecupful of fine oatmeal, 
One quart of boiling water, 
One teaspoonful of salt. 

Put the salt in the boiling water, sprinkle the meal 
lightly in with one hand while stirring it with the other. 
When thoroughly mixed, let it boil steadily for one hour 
without stirring it more than necessary to keep it from 
sticking, for the steam swells the grains and makes them 
light. 



THE KENTUCKY HOUSEWIFE. 



OMELETTE. 

One teaspoonf ill of flour, 

One teaspoonful of chopped parsley, 

A saltspoonful of chopped onion, 

A tumbler of milk, 

A large cooking-spoonful of butter, 

Eight eggs. 

Beat the eggs together very light, add the milk and the 
flour. Then the onion, parsley, salt and black pepper to 
the taste, and melted butter. Have ready some butter in 
a well-heated pan. Pour in one half of the mixture, and 
shovel to the middle of the pan, so as to have it in the 
shape of a half moon. , Let it brown nicely, and turn into 
a heated disk. Make another omelette out of the remain- 
ing half. 

HAM OMELETTE. 

One teacupful of chopped ham, 
One dessertspoonful of butter, 
Black pepper to the taste, 
Six eggs. 

Cold boiled ham must be used for chopping. Put in 
black pepper to the taste, and add the well-beaten yelks 
and a tablespoonful of butter melted. Lastly, beat the 
whites of the eggs very light, and stir slowly in. Have 
ready a hot pan with some butter in it, pour in the mixt- 
ure, and when done, fold over and serve in a well-heated 
dish. 

SMALL OMELETTES. 

Half a teacupful of milk, 

Two tablespoonfuls of stale bread crumbs, 

Half a teaspoonful of chopped parsley, 

One dessertspoonful of butter, 

Five eggs, salt and black pepper to the taste, 

A saltspoonful of chopped onion, 



38 



THE KENTUCKY HOUSEWIFE. 



Soak the bread crumbs in the milk, stir in the well- 
beaten yelks of the eggs, beat hard, and add the parsley, 
onion, salt and black pepper; then the butter, melted. 
When ready to fry, beat the whites to a stiff froth and stir 
in slowly. This will make five small omelettes, or one 
large omelette. 

TO POACH EGGS. 

One pint of boiling water, 
One saltspoonf ul of salt, 
As many eggs as required. 

Put the water in the skillet with the salt, let it boil, 
then break the eggs carefully into it, one at a time, and 
let them poach for three minutes. Take them out care- 
fully, and put each one on a round, thin slice of buttered 
toast and then on a well-heated dish. 

TO BOIL EGGS. 

Wash the eggs and put them as wanted into a kettle of 
boiling water. If wanted soft, boil three minuter ; if 
wanted harder, boil five minutes ; if wanted for salad, boil 
fifteen minutes ; then put them in cold water, so as they 
will peel easily. Always eat soft-boiled eggs as soon as 
they are done. 

EGGS WITH CHEESE. 

Two ounces of grated Parmesan cheese, 
Two chopped spring onions, 
Two tablespoonfuls of sherry wine, 
One ounce of butter, 
Six eggs. 

Put the grated cheese into a sauce-pan with the chopped 
onion and sherry wine, stir all over the fire until the cheese 
is thoroughly melted. Beat the eggs, put them into the 
sauce-pan with the cheese and stir over a slo fire until 



THE KENTUCKY HOUSEWIFE. 



39 



done. Have some nicely cut pieces of hot fried toast, and 
pour the mixture over them. A teaspoonful of chopped 
parsley would be a pleasant addition stirred in the cheese 
before it is melted. 

TO PRESERVE EGGS FOR WINTER USE. 

A piece of lime the size of a quart bowl, 
Half a pound of cream of tartar, 
Two quarts of water, 
Salt sufficient to float an egg. 

Slack the lime by degrees with a little boiling water/ 
keeping it well covered during the process. Add the 
water, cream of tartar and salt. Let this preparation 
stand for a week. Place the eggs in a wide mouth crock 
or tub, with the little ends down, being sure that each end 
is perfectly sound. Place on them a thick cloth, then a 
plate with a weight on it, to keep the eggs in place. Lastly, 
pour over the pickle, taking care to have all the eggs well 
covered. Eggs preserved in this way will keep fresh for 
nearly a year. 

WELSH RARE BIT. 

Half a pound of new cheese, 

The yelk of one raw egg, 

Salt and cayenne pepper to the taste. 

Melt the cheese slowly, and add by degrees dry mus- 
tard to the taste, then the salt and cayenne pepper; thin 
with beer. Have some nicely-cut pieces of buttered toast 
and spread the cheese on them. 

WELSH RARE BIT.— NO. 2. 

Half a pound of fresh cheese, 
Half a teacupful of cream, 
One teaspoonful of mixed mustard, 
Salt and cayenne pepper to the taste, 
One teaspoonful of butter. 



40 



THE KENTUCKY HOUSEWIFE. 



Put the cheese in the dish you intend serving this in, 
and let it be one that will stand the heat. While it is 
melting mix the mustard with the cream; melt the butter 
and add; then season to the taste. Let it come to one 
simmer, stirring all the time to have the ingredients well 
mixed, then serve immediately. Let it stand for a moment 
or two after you stop stirring, so as to have the top smooth. 

TONGUE TOAST. 

One boiled tongue, 
A teacupful of cream, 
Yelk of one egg, 

A half-teaspoonful of mixed mustard. 

After the tongue has been well boiled and is perfectly 
cold, either grate or mince very fine. Mix with it the 
cream, the well-beaten yelk of the egg and the mustard. 
Simmer two or three minutes. Cut off the crust of some 
slices of bread, toast nicely, and butter well. Heat a flat 
dish, lay the slices of toast on it, spread the mixed tongue 
on them, and send to the table hot in a covered dish. This 
makes a nice breakfast or supper dish. For tongue, sub- 
stitute cold boiled ham. 



MFATS FOR BREAKFAST 



ONE WAY TO COOK A STEAK. 

A nice, tender beefsteak, 
Butter, black pepper and salt. 

Wipe the steak dry, and pepper it well with black pep- 
per. Put it on a gridiron before a bright fire. Broil one 
side until half done, and do the other side the same way. 
Have ready a pan over hot water, with a large piece of 
butter, black pepper and salt. Press the steak well on 
each side, return to the fire, and broil a few minutes 
longer. Have a dish heated, put the steak on it, and 
pour over the butter in which the steak was pressed. 
Never salt a steak until half cooked. 

ANOTHER WAY TO BROIL A STEAK. 

A nice tender steak, 
Tomato or walnut catsup, 
Black pepper and butter. 

Put a little butter in the skillet and when quite hot 
put in the steak. Press, and turn in the butter until 
nearly done, then take it out, put in a little walnut or 
tomato catsup and let it stew for a minute. Eecurn the 
steak to the skillet, press it for a few minutes longer, then 
put it on a heated dish and the gravy over it. 

TO DEVIL HAM. 

A few thin slices of cold boiled ham, 
Mixed mustard, breau-crumbs, and black pepper. 

41 



42 



THE KENTUCKY HOUSEWIFE. 



Pepper the slices of ham, spread the mustard on them, 
and sprinkle with grated bread crumbs. Eoll each piece 
and tie a thread loosely around. Put them in the oven, 
with some butter in the pan, for about ten minutes, bast- 
ing the pieces with the butter as they are cooking. The 
thinner the slices are cut, the better. 

BEEF STEW FOR BREAKFAST. 

One quart of beef cut in dice, 

One dessertspoonful of chopped onion, 

One pint of cold boiled potatoes cut in dice, 

One cooking-spoonful of butter, 

Salt and black pepper to the taste, 

One dessertspoonful of flour. 

Put the beef and onion into a skillet, with water enough 
to cover, and simmer for twenty minutes, and add the 
potatoes and cook five minutes longer. Put the flour and 
batter together, stir in, and when it thickens, season. 
Have ready, in a heated dish, some nicely-cut pieces of 
buttered toast, and pour the stew over them. A little 
summer savory can be added if desired. Cold roast beef 
must be used. 

DRY BEEF HASH. 

One pint of chopped beef, 

One pint of mashed potato, 

Half a teacupful of cream, 

A teaspoonful of chopped onion, 

A teaspoonful of chopped parsley, 

Salt and cayenne pepper to the taste. 

Have the beef, that has either been boiled or roasted, 
free from all fat; mix with the potato, cream, onion and 
parsley, add the salt and cayenne pepper to the taste. 
Stir in a skillet or bake in an oven for twenty minutes. If 
baked, put in a dish, sprinkle some bread crumbs on top, 



THE KENTUCKY HOUSEWIFE. 



43 



and put here and there some small pieces of butter. A 
tablespoonful of butter can be added when mixing. 

LAMB CHOPS. 

They should be neatly trimmed; the bone scraped, pep- 
pered and rolled in butter; then broiled with great care. 
When done, put more butter on them, also some salt and 
black pepper. Wrap little ruffles of white paper around 
the ends of the sticks; place the chops nicely around the 
dish, and have a center of tomatoes, peas, champignons or 
mashed potatoes. Chops are also nice dipped in bread 
crumbs, after broiling, and browned in lard, and served as 
above. 

MUTTON OR LAMB STEW. 

One pound of lamb or mutton, 

One medium sized onion, 

One cooking-spoonful of butter, 

One teaspoonful of flour, 

Salt, and cayenne pepper to the taste, 

Half a pint of milk, 

Six potatoes. 

Take cooked mutton and cut into dice. Boil the pota- 
toes, and cut them also into dice. Have the milk boiling 
in the skillet, then put all in, and stew for ten minutes. 
Cream the butter and flour and stir in the mutton until it 
thickens. Have in the dish some hot buttered toast, and 
pour the stew over them. The onion should also be 
boiled before putting in the stew, and chopped fine. 

TO MAKE VEAL HASH. 

One quart of chopped veal, 
One teaspoonful of chopped onion, 
Two tablespoonf uls of tomato catsup, 
One cooking-spoonful of butter, 
Salt and black pepper to the taste, 
One teaspoonful of flour, 



44 



THE KENTUCKY HOUSEWIFE. 



Cut in dice a quart of the cold fillet of veal, cook the 
onion before chopping, put it with the veal, a pint of hot 
water, salt and pepper into a skillet. While it is simmer- 
ing, wet the flour and butter together and stir in until 
it thickens, then add the catsup. Have pieces of buttered 
toast about four inches square in a heated dish and pour 
the hash over them. The stuffing can be added instead of 
the flour if preferred. 

COLD MUTTON HASH. 

One pint of chopped mutton, 

One pint of chopped potatoes, 

One medium sized onion chopped fine, 

Half a teaspoonful of powdered summer savory, 

A cooking-spoonf ul of butter, 

Salt and black pepper to the taste. 

Put the potatoes and onion in a skillet with enough 
water to cover. Stew for half an hour, and add the but- 
ter, summer savory, mutton, salt and pepper. Stir for 
ten minutes, and serve on pieces of buttered toast. 
Should the hash be thin, mix with the butter a teaspoon- 
ful of flour. Cold beef hash can be made in the same way. 

TURKEY HASH. 

One quart of chopped turkey, 

One pint of potatoes cut in dice, 

One cookingspoonful of chopped celery, 

Half a coffeecupful of cream, 

A dessertspoonful of flour, 

Salt and black pepper to the taste. 

Put the potatoes and celery in a skillet, with water 
enough to cover, and stew for half an hour. Then put in 
the turkey, cream, salt and pepper, and let all come to a 
boil, Mix the flour with a little of the liquid of the hash 



THE KENTUCKY HOUSEWIFE. 



45 



and stir in until it thickens. If cream is not to be had 
substitute milk and a tablespoonful of butter, and if celery 
is not convenient, put in a teaspoonful of chopped onion 
and summer savory, to the taste. 

TURKEY HASH.— No. 2. 

One pint of chopped turkey, 

One pint of mashed potatoes, 

A half teacupful of cream, 

Two tablespoonfuls of chopped celery, 

A cooking-spoonful of butter, 

Salt and cayenne pepper to the taste. 

Mix the turkey, potato and cream well together; add 
the celery, salt and cayenne pepper; melt the butter and 
stir in. Put all into a skillet and stir for five minutes, or 
put into a dish, sprinkle bread crumbs and pieces of butter 
on top and bake in an oven for twenty minutes. If not 
baked, when putting it in the dish have ready in it some 
pieces of hot buttered toast. 

TURKEY HASH.— No. 3. 

Take what cold turkey you have, chop very fine, add the 
stuffing, a little water and a cooking-spoonful of butter. 
Stir for ten minutes, and serve on nicely cut pieces of but- 
tered toast. Should there be no stuffing left, put in as 
much mashed potatoes as you have chopped turkey, and 
cook as directed. 

SAUSAGE MEAT. 

Eleven pounds of tenderloins, 
Seven pounds of leaf fat, 

Four heaping tablespoonfuls of powdered sage, 
Three teaspoonfuls of salt, 
Four tablespoonfuls of ground black pepper, 
One teaspoonful of cayenne pepper. 



46 



THE KENTUCKY HOUSEWIFE. 



Chop or grind the meat as fine as possible. Put in "the 
salt and pepper; lastly, the sage. Mix well with the hands, 
and fry in little cakes. 

SAUSAGE MEAT.— No. 2. 

Five pounds of tenderloins, 
Four pounds of leaf fat, 
Four tablespoonfuls of ground sage, 
One tablespoonful of black pepper, 
One tablespoonful and a half of salt, 
One teaspoonful of cayenne pepper. 

Pick out the strings from the fat, and the pieces of skin 
from the tenderloins before weighing. Kun through the 
meat grinder twice; put in the seasoning, and mix well 
with the hands. Pack in a stone jar and keep in a cool 
place. Fry in small cakes. 

SAUSAGE MEAT.— No. 3. 

Three pounds of tenderloins, 
Two pounds of leaf fat, 

Two heaping tablespoonfuls of powdered sage, 
Two tablespoonfuls of ground black pepper, 
Half a teaspoonful of cayenne pepper, 
One heaping teaspoonful of salt. 

Grind the tenderloins and fat as fine as possible; add 
the sage, pepper and salt, and mix thoroughly with the 
hands. Then put in a stone jar and keep in a dry, cool 
place. When cooking, make into small, round cakes, and 
fry a very dark color. 



TO COOK SAUSAGES. 



Make into small cakes half an inch thick, dredge with 
a little flour and fry in a skillet with a small piece of lard 
until a dark brown. 



ft*, i 

THE KENTUCKY HOUSEWIFE. 47 

TO PREPARE HOGS' BRAINS. 

When they are taken from the heads they must be 
picked, skinned and washed, changing the water while 
washing until it is clear. Put them into a bucket of cold 
water with some salt, soak for fifteen minutes, and they 
will be ready for use. Stew or fry. They can be kept for 
ten days by soaking them in salt and water, and changing 
the water every third day. 

TO FRY HOGS' BRAINS. 

One quart of brains, 

One large cookiDg-spoonful of butter, 

Salt, black pepper and powdered sage to taste, 

Four eggs. 

Beat the eggs together and mix with the brains. Heat 
the skillet, put in the butter, and when melted add the 
brains. Stir rapidly all the time, as you do when scramb- 
ling eggs. When half done add the salt, black pepper and 
powdered sage ; continue to stir, and when they cease to 
stick to the skillet they are done. This makes a delicious 
dish for breakfast. Be sure to wash all the blood from the 
brains and pick out all the pieces of bone, and the strings. 

TO STEW HOGS' BRAINS. 

One quart of brains, 

One teacupful of sweet cream, 

One tablespoonful of butter, 

Salt, black pepper, and powdered sage to the taste. 

After the brains have been well washed and picked, put 
them into hot water enough to cover them and stew ten 
minutes. Pour off the water, stir in the cream, butter, 
pepper, salt, and sage. Simmer for five minutes longer 
and serve. 



48 



THE KENTUCKY HOUSEWIFE. 



TO PREPARE TRIPE. 

Cold water, 
Tripe, 
Vinegar, 
Salt. 

Scrape and wash the tripe thoroughly. Put it in cold 
water and salt, and soak for ten days. Don't put much 
salt in, and just keep it covered with water, and change 
it every other day. Boil it for nine hours steady, and it 
will be ready to fry, stew or boil. If it is to be kept any 
length of time, it should be put in brine or vinegar. 

TO STEW TRIPE. 

One teacupful of cream, 
One tablespoonful of butter, 
One teaspoonful of flour, 
Three hard-boiled eggs, 
Salt and pepper to the taste. 

Cut the quantity of tripe you intend stewing into small 
pieces, about two inches square. Pat it into a sauce pan, 
with equal quantities of milk and water, enough to cover 
well. Boil half an hour, then stir in the cream. Put 
the flour and butter together and add to it; after it has 
boiled five minutes longer, chop the hard-boiled eggs and 
stir them in. A little vinegar and mixed mustard is an 
improvement. This is a nice breakfast dish. 

TO BOIL HOGS' FEET. 

Two dozen pigs' feet, 
A good deal of water, 
A large cooking-spoonful of salt. 

Put the feet into a large pot, and cover with lukewarm 
water, adding the salt. Simmer slowly until thoroughly 



THE KENTUCKY HOUSEWIFE. 



49 



done, which will take four or five hours. The bones must be 
loose, but they must not be allowed to remain in the water 
until they are ready to fall out. When done, put in a 
large, wide-mouthed jar and cover with the water they 
were boiled in; then put in the following spices: one cof- 
feecupful of whole allspice, half a teacupful of whole 
cloves, one coffeecupful of whole black pepper grains. 
Lastly, add a third as much vinegar as you have water. 
Watch them closely, so as not to let the water and vinegar 
be absorbed entirely, but when you see it disappearing add 
more according to directions. 

TO FRY HOGS' FEET. 

Three pigs' feet, 

Two eggs, salt and pepper, 

One teacupful of bread-crumbs. 

Slice the feet lengthwise; dip thoroughly first in the 
egg, then in the bread-crumbs, let them stand for about 
fifteen minutes so as the egg will be well dried upon them. 
Have a good deal of hot lard in a deep skillet, and fry as 
you would oysters. The salt and pepper, to the taste, 
must be put in the eggs, which should be well beaten be- 
fore dipping the feet in them. 

TO STEW HOGS' FEET. 

Some cold boiled hogs' feet, 

Cream according to the quantity of feet 

Salt and pepper to the taste, 

A little sweet marjory. 

Take the quantity of feet you wish to serve, put them 
into a sauce pan with a little hot water. Cover, and steam 
until perfectly soft, and put in the cream. Let it boil up 
once, rub the butter and flour together, add to the feet, 
boil up once more, season, and put in a little sweet mar- 
jory to the taste. 



I 



SOUPS. 



SOUP STOCK OF BEEF. 

One large shin-bone, 

Four quarts of water, 

Two pounds of lean beef, 

Four carrots, three onions, 

Four turnips, one bunch of parsley, 

One teaspoonful of celery seed, 

Salt to the taste. 

Put the bone, which has been previously cracked in 
three pieces, into the soup-pot, with the water, and beef 
cut into pieces the size of an egg, and some salt. Boil 
slowly for an hour, skimming well until all of the grease 
is taken off. Scrape the carrots, peel the onions and tur- 
nips, then quarter, and, with the celery seed, add to the 
soup. Let this boil slowly for four hours; take off, strain 
into a stone jar, and keep in a cool place. Veal stock can 
be made in the same way, by getting a large knuckle of 
veal and addmg two pounds of the meat. 



TO MAKE A SIMPLE SOUP STOCK. 

Make it either of beef shin or a knuckle of veal, as the 
vegetable stock is made, only leave out the vegetables, and 
clear it with the whites of eggs, allowing one white to each 
quart. Skim as you would clear soup. 

50 



THE KENTUCKY HOUSEWIFE. 



51 



VEGETABLE SOUP. 

Two quarts of well-made beef stock, 

Three large carrots, 

Two large turnips, 

Two large onions, 

One bunch of parsley, 

Three large tomatoes, 

One quart of clear water, 

One teacupful of milk, 

Two large potatoes, 

Salt and cayenne pepper to the taste. 

eel and cut the vegetables in small pieces, put into 
the stock, and add the clear water, boiling for one hour. 
Take out the parsley and rub the vegetables through a 
sieve; return to the stock, add the milk, salt and cayenne 
pepper, and boil twenty minutes longer. Have ready some 
fried toast cut in dice, put them in a well-heated tureen 
and pour the soup over them. 

JULIENNE SOUP. 

Two quarts of clear soup, 
Two good-sized carrots, 
One good-sized turnip, 
Two large pieces of celery, 
One small onion, 
Salt to the taste. 

Cut the vegetables in thin small squares. Put the car- 
rots, turnips and onions in the soup, and boil steadily for 
three-quarters of an hour, then put in the celery, and boil 
half an hour longer. Poach some eggs, say one for each 
person, trim them around nicely, drop into the tureen, 
pour the soup over them just as it is ready to send to the 
table. This soup can be served without eggs, accord- 
ing to taste. Add the salt before putting in the eggs. 



52 



THE KENTUCKY HOUSEWIFE. 



BOUILLON, OR CLEAR SOUP. 

Four pounds of lean beef, 
Four quarts of clear water, 
One teaspoonful of celery seed, 
Four large onions, 
Six large carrots, 
One bunch of parsley, 
Six blades of mace, 
Sixteen whole cloves, 
The whites of four eggs, 
Salt and pepper to the taste. 

Cut the beef into pieces the size of a walnut, taking 
care not to leave a particle of fat on them. Pour on the four 
quarts of water, and let it boil up three times, skimming 
well each time; for if any of the grease is allowed to go 
back into the soup, it will be impossible to get it clear. 
Scrape the carrots, stick four whole cloves firmly into each 
onion, and put them in the soup. Then add the celery 
seed, parsley, mace, pepper and salt. Let this boil until 
the vegetables are tender, then strain through a bag, re- 
turn to the soup pot, and stir in the well-beaten whites of 
the eggs. Boil until the eggs gather to one side, skim off, 
and color a delicate amber by burning a dessertspoonful 
of brown sugar, and stirring it into the soup until suffi- 
ciently colored. Wash the bag in warm water, pour the 
soup through again, and serve. 

VERMICELLI SOUP. 

A quarter of a pound of vermicelli, 

Four pounds of veal, 

One gallon of water, 

Two large onions, 

Two large carrots, 

Half a teaspoonful of celery seed, 

Eight whole cloves, 

One blade of mace, 

Salt, and cayenne pepper to the taste. 



THE KENTUCKY HOUSEWIFE. 



53 



Put the meat into the pot with cold water; let it boil 
up three times, skimming carefully each time. Scrape 
and divide the carrot; peel the onions, and stick four 
whole cloves firmly in each onion; then, with the other 
ingredients, put into the soup, and boil steadily until the 
veal and vegetables are tender. Strain through a sieve; 
put back into the pot; beat up the whites of three eggs, 
stir in and let it boil until the eggs gather to one side. 
Strain off, and color with a little brown sugar. Now 
break up the vermicelli into pieces about four or five inches 
in length, put it in the soup, and boil until tender. 

CABBAGE SOUP. 

One large head of cabbage, 

Two quarts of clear water, 

One pint of sweet milk, 

One large cooking-spoonful of butter, 

One bunch of parsley, 

Salt and cayenne pepper to the taste. 

Take off the outside leaves of the cabbage, cut it up and 
fry it with the butter until it commences to turn yellow. 
Put it into a sauce-pan with the parsley, salt and cayenne 
pepper. Boil one hour, take out the parsley, pour in the 
milk, and boil fifteen minutes longer. Serve very hot. 

LEEK SOUP. 

Two medium sized onions, 
Six average sized potatoes, 
One slice of bread. 
Salt and pepper to the taste, 
Four leeks. 

Out the leeks and onions into small pieces, and fry in 
butter for ten minutes, add the potatoes, cut in two, and 

the slice of bread. Cover the whole with water and, boil 



54 



THE KENTUCKY HOUSEWIFE. 



until the potatoes are very tender, then mash. Add clear 
soup until the proper thickness, and boil over a slow fire 
for forty-five minutes. The onions may be omitted if 
objectionable. 

POTATO SOUP. 

Eight large potatoes, 
One small onion, 

One tablespoonf ul of c_opped parsley, 
Two quarts of stock, 
Salt to the taste. 

Slice the potatoes and onion, and put them into a sauce 
pan with a cooking-spoonful of butter. Stir until nicely 
colored, then put in the soup and chopped parsley. Boil 
until the potatoes are perfectly soft. Put through a col- 
ander, return to the fire, add the salt and a little black 
pepper ; boil five minutes, and just before taking off the 
fire stir in the well-beaten yelks of three eggs. Don't let 
the soup boil after adding the eggs, but stir for a minute 
so as to mix well. 

ASPARAGUS SOUP. 

Three pounds of veal, 

Three bunches of asparagus, 

One gallon of water, 

One teacupful of cream, 

One tablespoonful of corn starch, 

Salt and white pepper to the taste. 

Put one-half of the asparagus in the water with the 
veal, and boil in a closely covered pot for three hours, or 
until the meat is in pieces, or the asparagus is dissolved. 
Strain, and return to the pot, and add the remaining half 
of the asparagus. Season with salt and white pepper, and 
boil twenty minutes longer. Just before you take it off 
the fire add the cream, into which has been stirred a table- 



THE KENTUCKY HOUSEWIFE. 



55 



spoonful of corn starch. Boil ten minutes longer, and 
serve with nicely cut squares of fried toast. In the winter 
use celery instead of asparagus. Three bunches will be 
the quantity required for this soup. 

GREEN PEA SOUP. 

Three pints of hulled peas, 
A knuckle of veal, 
Four quarts of water, 
Salt and pepper to the taste, 
One onion. 

Put the water into a sauce pan with the veal, onion, 
salt and pepper. Boil until well skimmed, add the peas, 
and boil steadily for two hours. Strain through a colan- 
der, then through the seive, pressing while straining. 
Eeturn to the sauce pan, and when it boils, add a table- 
spoonful of butter, mixed with two teaspoonfuls of flour, 
and let it boil five minutes longer. Have ready in a well- 
heated screen some fried toast, cut in dice, and pour the 
soup over them. 

HOW TO PREPARE THE YEAST. 

Have the slices of bread the ordinary thickness, fry in 
butter until brown, then with a very sharp knife, cut in 
dice. 

SPLIT PEA SOUP. 

Three pints of split peas, 

A quarter of a pound of pickled pork, 

Four quarts of water, 

Three large onions, 

Two large carrots, 

Salt and cayenne pepper to the taste. 

Soak the peas over night. In the morning put them 
on with the four quarts of water and a little salt. Peel 
the onions, scrape the carrots, and put them with the pork 



56 



THE KENTUCKY HOUSEWIFE. 



into the pot with the peas. Boil steadily, but not too 
rapidly, ioi five hours, then take out the pork and vege- 
tables, and press well through a sieve. Return to the 
fire, put in the pepper, and more salt if necessary, and let 
it boil up once. Have ready in a well-heated tureen some 
small pieces of fried toast, and pour the soup on them. A 
teaspoonful of celery seed tied in a thin muslin bag and 
put in at the same time with the vegetables, is quite an 
improvement. Soup of navy beans can be made in the 
same way, only do not put in but a quart of beans. 

TOMATO SOUP. 

One quart of tomatoes, 
One pint of clear soup, 
One pint of cream, 
One dessertspoonful of flour, 
One tablespoonful of butter, 
Salt and pepper to the taste, 
A salt spoonful of soda. 

Stew the tomatoes for about half an hour with the soda, 
then rub through a sieve and return to the saucepan; heat 
the clear soup and cream and stir into the tomatoes; rub 
the flour and butter together, add to the soup; boil ten 
minutes; season and serve in a heated tureen with some 
pieces of fried toast cut in dice. If made in the winter, 
canned tomatoes may be used. 

TOMATO SOUP.— NO. 2. 

One quart of tomatoes, 

One pint of hot milk, 

One teaspoonful of soda, 

One teaspoonful of butter, 

One teaspoonful of flour, 

One carrot, a saltspoonful of celery seed 

Salt and cayenne pepper to the taste, 

Some small pieces of fried toast. 



THE KENTUCKY HOUSEWIFE. 



57 



Put the tomatoes into a saucepan to boil, with the carrot 
and celery seed tied in a muslin bag, and the soda. When 
it has boiled twenty minutes take out the carrot and celery 
seed. Put into another saucepan the butter, and when it 
bubbles stir in the flour; then stir in the hot milk, salt 
and pepper. When this comes to a boil add the tomatoes. 
Heat well, but do not boil. Have the small pieces of fried 
toast in the tureen, and pour the soup over them. The 
tomatoes must be thoroughly cooked and strained before 
putting them in the soup, and they must be measured 
after they are cooked. 

TOMATO SOUP.— NO. 3. 

Two cans of tomatoes, 

One pint of sweet milk, 

Six butter crackers, 

One cooking-spoonful of butter, 

One teaspoonful of soda, 

Salt and cayenne pepper to the taste. 

Kub the jomatoes through a sieve, put them in a sauce- 
pan and let them come to a boil; then stir in the soda until 
it ceases to foam. Add the milk, let it boil for about five 
minutes and stir all the time. Take it off, and put in the 
crackers, which have been previously rolled very fine. 
Lastly, the salt and cayenne. 

CORN SOUP. 

Two dozen ears of corn, 

Two quarts of water, 

Two quarts of milk, 

Two tablespoonfuls of butter, 

One tablespoonful of flour, 

Salt and black pepper to taste. 

Grate the corn, put the cobs in the water and when it 
comes to a boil take out the cobs. Put in the grated corn 
and when it boils add the two quarts of milk, Mix the 



58 



THE KENTUCKY HOUSEWIFE. 



flour and butter. Put in two tablespoonfuls of the soup 
to have it smooth and keep it from curdling the soup, then 
stir it in the same pan and let it boil until it thickens. 
Lastly, put in the pepper and salt. 

OKRA SOUP. 

One chicken, or a small knuckle of veal, 

Two quarts of clear water, 

Six large tomatoes, 

Four large onions, 

One quart of okra, 

One bunch of parsley, 

Salt and cayenne pepper to the taste, 

One teaspoonful of summer savory, 

Half a teaspoonful of powdered allspice. 

Put on the chicken, or veal, in the water and let it boil 
up twice, skimming carefully until all of the grease is 
taken off ; add the tomatoes, parsley, onions, summer sav- 
ory, allspice, cayenne pepper and salt. Put this on at 
breakfast time: at 12 o'clock, put in a separate saucepan 
the quart of okra, cut up in thin slices. Boil for an hour, 
or until perfectly tender. Half an hour before dinner 
strain the soup and add the okra. This is for a 2 o'clock 
dinner; if for a late dinner put on the meat and vegetables 
at 1 o'clock and the okra at 5 o'clock. 

BLACK SOUP. 

One veal shank, 

One gallon of water, 

Two large carrots, 

One large onion, 

Three medium- size potatoes, 

One bunch of parsley, 

One bunch of summer savory, 

Half a pint of browned flour, 

One pint of Madeira wine, 

Salt and black pepper to the taste. 



THE KENTUCKY HOUSEWIFE, 



59 



Cut up the shank and put it on with the vegetables, salt 
and pepper, to boil slowly for four hours, skimming con- 
stantly while boiling; strain, put into a clean pot with the 
parsley, summer savory and browned flour. Boil for one 
hour; take out the parsley and summer savory, and, just 
before serving, heat the wine and put it in. Put in the 
soup as many yelks of hard-boiled eggs, thin slices of lemon 
and force-meat balls as you have guests to serve, allowing 
one yelk, one force-meat ball and a slice of lemon for each 
plate. 

CHEAP BLACK SOUP. 

The bones of a cold roasted turkey, 

One slice of pickled pork, 

A teaspoonful of powdered summer savory, 

One cooking-spoonful of butter, 

One large carrot, 

One large turnip, 

One medium-sized onion, 

One bunch of parsley, 

One teacupful of cooking wine, 

Half a teacupful of browned flour, 

One gallon of water, 

Salt, black and cayenne pepper to taste. 

Crush the bones, scrape and cut the carrot into four 
pieces, peel and cut the onion into four pieces, and do the 
same with the turnip. Put all into the soup pot with the 
butter and pickled pork. Fry until well browned, then 
pour on the water, and put in the parsley and summer 
savory. Boil slowly for four hours, skimming carefully 
all the time. Strain through a sieve, return to the soup 
pot, put in the browned flour, and boil twenty minutes 
longer, then add the salt, pepper and allspice, and just be- 
fore serving, heat the wine and stir in. Crush the yelks 
of two hard-boiled eggs, put them in the tureen, and pour 
the soup in. 



60 



THE KENTUCKY HOUSEWIFE. 



ANOTHER RECIPE FOR BLACK SOUP. 

One three-pound beefsteak, 
Two carrots, 
One onion, 
Three potatoes, 
One bunch of parsley, 
Half a pint of browned flour, 
Half a teacupful of wine, 
Salt and pepper to the taste. 

Cut the beefsteak up, and put it on with three quarts 
of water. Boil for four hours, skimming constantly. Peel 
and cut up the vegetables and put them into the soup. 
Boil one hour longer, and strain through a colander, then 
return to the soup pot. Put in the parsley and browned 
flour, boil slowly an hour longer, heat the wine and pour 
in. Make some force-meat balls out of the meat, and put 
in the soup, with some thin slices of lemon. 

A SIMPLE MOCK-TURTLE SOUP. 

A knuckle of veal, 
Four calves' feet, 
One bunch of parsley. 

One teaspoonf ul of powdered summer savory, 

One gallon of water, 

Three blades of mace, 

Two large onions, 

Twelve whole cloves, 

Salt and cayenne pepper to the taste. 

Put the veal and calves' feet into a pot with the water, 
parsley, summer savory, mace and onions, having pre- 
viously stuck six of the cloves firmly in each onion. Boil 
for four hours, skimming off carefully all the grease. At 
the end of that time, strain through a cloth, and let it 
stand over wight, The next morning skim off any grease 



THE KENTUCKY HOUSEWIFE. 



61 



which may have risen on the top, put the stock into a pot, 
mix a small teacupful of browned flour, boil half an hour, 
and put in the salt and cayenne pepper. A little allspice 
and wine can also be added. 

FORCE MEAT BALLS FOR A SIMPLE MOCK TURTLE 

SOUP. 

Half a pound of veal, 

Two tablespoonfuls of chopped suet, 

Two tablespoonfuls of bread crumbs, 

The juice of one lemon, 

The yelks of three raw eggs, 

Mace, cayenne pepper and salt to the taste. 

Pick enough meat off the knuckle and feet to make the 
half pound, and chop as for croquettes. Mix with the 
bread crumbs the suet and yelks of the eggs, then add the 
lemon juice, mace, salt and cayenne to the taste. Make into 
balls the size of a large hickory nut, roll in flour and fry 
in boiling lard for about five minutes. Mash the yelks of 
four hard-boiled eggs and stir in the soup. When serving 
allow a thin slice of lemon and about two of the balls to 
each person. This will make soup enough for two dinners 
for a small family. 

CANNED TURTLE SOUP. 

Two quarts of beef soup, 

Two tablespoonfuls of brown flour, 

One tablespoonful of butter, 

One desertspoonful of chopped parsley, 

Two carrots cut in dice, 

Three tablespoonfuls of ham cut in dice, 

One tablespoonful of chopped onion, 

Yelks of six hard-boiled eggs, 

Salt, cayenne pepper and wine to the taste, 

One can of turtle. 

Stir the ham, butter, onion, parsley and carrots together 



62 



THE KENTUCKY HOUSEWIFE. 



in a soup pot over the fire for five minutes. Add the beef 
soup, brown flour, turtle, salt and cayenne pepper. Boil 
fifteen minutes and add the hard-boiled eggs, chopped very 
fine, with the wine. Have some thin slices of lemon, and 
serve two with each plate. Have the tureen heated with 
hot water before pouring in the soup. 

CANNED TURTLE SOUP.— No. 2. 

One quart of vegetable soup, 

One can of turtle, 

Four hard-boiled eggs, 

One teacupful of Madeira wine, 

Allspice, salt and cayenne pepper to the taste, 

One cooking-spoonful of butter, 

Two teaspoonfuls of browned flour. 

Put the soup in a sauce-pan with hot water underneath 
and let it simmer for ten minutes, put in the turtle, salt, 
cayenne pepper, allspice and yelks of hard-boiled eggs, 
mashed smooth, and boil for a few minutes. Then cream 
the butter and flour and stir in the soup until it thickens. 
"Warm the wine, and just before serving the soup pour it in. 
Serve thin slices of lemon, with the seeds taken out, in 
each plate. Have the tureen verv hot before pouring in 
the soup. 

TURTLE BEAN SOUP. 

One quart of turtle beans, 

Three quarts of water, 

A quarter of a pound of pickled pork, 

Yelks of four hard-boiled eggs, 

A dessertspoonful of flour, 

Two tablespoonfuls of butter, 

A teacupful of Madeira wine, 

Salt and cayenne pepper to the taste. 

Soak the beans all night in one quart of water, and in 
the morning add the other three quarts, and the pork. 



THE KENTUCKY HOUSEWIFE. 63 

Boil steadily, but not too hard, until the beans are per- 
fectly soft, which will take about four hours. Mash 
through the colander, then strain through a sieve, taking 
care to get all the beans through, except the hulls. Re- 
turn to the pot, thicken with the flour and butter, and let 
it boil up once. Chop the yelks of the hard-boiled eggs, 
and as many thin slices of lemon as may be required, allow- 
ing one slice for each person. Put these into a well-heated 
tureen, and just before taking the soup off the fire, pour 
in the wine, and add the salt and cayenne pepper to the 
taste. Be sure to take the seeds out of the lemons, and the 
pork out, before mashing the beans. 



TURTLE BEAN SOUP.— No. c. 

A knuckle of veal, 

One medium-sized onion, 

One pint and a half of beans, 

One large carrot, 

Three quarts of water, 

Wine, salt, and pepper, to the taste, 

One bunch of parsley. 

Soak the beans over night; the next morning put them 
into a soup pot with the veal, and let them boil one hour. 
Peel and quarter the onions, scrape and cut up the carrot, 
which, with the parsley, put into the soup. Boil two 
hours longer, pour through a colander, then through a 
sieve, and return to the soup pot. Cream two tablespoonf uls 
of flour with a cooking-spoonful of butter, stir in the soup, 
let it boil ten minutes; then add the wine, salt and pep- 
per. Have in heated tureen some thin slices of lemon, 
and yelks of hard-boiled eggs, allowing one of each to every 
plate, and pour the soup over them. 



64 



THE KENTUCKY HOUSEWIFE. 



CALF'S-HEAD SOUP. 

One pelted calf's head, 
A knuckle of veal, 
A pint of turtle beans, 
Three gallons of water. 

Soak the head in water over night, putting in a cook- 
ing-spoonful of salt in the water. Take out the brains 
and put them in another pan of salted water, changing the 
water until the blood is all drawn out. The next morning, 
put in the calf's head and veal, or a set of calf's feet, into 
the three gallons of water, and boil six or seven hours, 
until the head is perfectly tender; then take it out of the 
water; remove the bone, cut the meat into small pieces, 
and put them back into the soup. Season with black- 
pepper, salt, sweet marjoram and summer savory, to the 
taste. Put the Mexican beans also to soak over night, 
and boil until thoroughly done. Then pass through a 
sieve, and add the soup. Make egg balls with the yelks 
of two hard-boiled eggs; one raw egg, and flour enough to 
mix them with. Roll out the size of a hazel-nut. Take 
two pounds of cooked fillet of veal ; chop very fine, season 
with salt, pepper, sweet majoram, and one small onion 
chopped fine. Add half a cupful of bread crumbs, and 
one egg. Mix all together with a wooden spoon, and make 
into small balls with a little flour. Fry in boiling lard, 
a cinnamon brown. Put this in the ice-chest with the soup, 
and fry the balls as you wish each day. When serving, put 
some slices of lemon in the tureen, and pour the soup over 
them, adding the force meat-balls, egg-halls, and wine to 
the taste; also, the yelks of two hard-boiled eggs mashed 
fine. If you do not use the black beans, brown a little 
flour or sugar to color the soup with. Put the brains in a 
cloth, boil till tender. Mash the yelks of two hard-boilsd 
eggs, and mix with the brains, adding black pepper and 



THE KENTUCKY HOUSEWIFE. 



65 



salt. Boil the calf's tongue until tender, and put the 
brains in spoonfuls around the tongue, alternating with 
a slice of lemon. This will make a nice side dish. 

CALF'S HEAD SOUP.— No. 2. 

One calf's head, 

Six quarts of clear water, 

Two bunches of parsley, 

One teaspoonful of ground allspice, 

Half a teaspoonful of ground cloves, 

One teaspoonful of powdered summer savory, 

One pint of sherry wine, 

Salt, cayenne and black pepper to the taste, 

One onion. 

Boil the head until the meat drops off of the bones, 
which will take about four hours. Take out the bones and 
chop the meat very fine. Take the brains for the force- 
meat balls. Also, chop very fine the onion and parsley, 
and mix with the meat, adding cayenne and black pepper, 
salt, spices, summer savory, a cooking-spoonful of butter 
and a dessertspoonful of flour. Boil ten minutes, and just 
before serving heat the wine and stir it in. Serve a slice 
of lemon, yelk of a hard-boiled egg and a force meat ball 
in each plate; or, mash the yelks of six hard-boiled eggs 
very smooth and stir in the soup. 

FORCE-MEAT BALLS FOR CALF'S HEAD SOUP. 

Half a pound of well-cooked veal, 
One calf's brains, 

Salt, cayenne pepper and nutmeg to taste, 
Two eggs. 

Chop the brains and veal as for mince meat; mix with 
the eggs, salt, cayenne pepper and nutmeg. Flour a 
board, drop a small piece here and there, roll into balls in 
the flour, using as little flour as possible. Throw them 
5 



66 



UHE KENTUCKY HOUSEWIFE. 



into boiling lard, and fry a dark brown. Drain, an when 
cool put into the soup. A spoonful or two of fine bread 
crumbs can be used in mixing the balls if desired. 

GUMBO SOUP. 

Two large chickens, 

Two quarts of okra, 

Three large onions, 

One teaspoonful of allspice, 

One bunch of parsley, 

Three quarts of water, 

One teaspoonful of summer savory. 

Skin and quarter the chickens, cut up the onions, and 
put all into a saucepan with three slices of pickled pork 
and two tablespoonfuls of butter. Fry until the chickens 
are a light brown, and put all into a soup-pot, adding the 
allspice, parsley, summer savory; salt and cayenne pepper to 
the taste. Let this boil slowly from ten o'clock, skimming 
frequently 0 At twelve o'clock put on the okra, whole, in 
a separate pot, with water enough to cover well; boil for an 
hour and a quarter. Half an hour before dinner, take the 
chicken out of the soup; pick out the bones, and cut the 
meat in small pieces. Put back into the pot, and add the 
okra. Let it come to a boil and serve. This soup can be 
made in the winter out of canned okra and tomatoes. To 
the above quantity of soup two cans must be used. This 
quantity is for a large family. Half the quantity can be 
mado if preferred. 

s:mple chicken soup. 

One coffeecupful of cream, 

One teacupful of well-boiled rice. 

One blade of mace, 

A saltspoonful of celery seed, 

One dessertspoonful of corn starch. 

When boiling a pair of chickens for dinner, put in the 



THE KENTUCKY HOUSEWIFE. 



water a blade of mace and a saltspoonful of celery seed. 
After the chickens are done, take out two quarts of the 
water; skim well, and add the cream, or rich milk; then 
the rice and the dessertspoonful of corn starch; season to 
the taste. It will require about three quarts of water for 
a pair of chickens. 

CRAB GUMBO SOUP. 

One knuckle of veal, 
Three good-sized onions, 
A quarter of a peck of okra, 
Six large crabs, 
Two gallons of boiling water, 
Two tablespoonfuls of butter. 
Salt and pepper to the taste. 

Cut up the onions, slice the okra, and fry them in butter 
with pepper and salt. When browned, put all into a pot 
with the boiling water, and when half cooked, divide the 
crabs, fry them in butter and stir them in. Let this 
simmer for five hours; then it will be done. If wanted in 
the winter use the canned okra, one quart, and three pints 
of oysters in the place of the crabs. Serve quickly. 

VEGETABLE OYSTER SOUP. 

Three bunches of salsify, 

Two tablespoonfuls of butter, 

Two tablespoonfuls of flour, 

One quart of rich milk, 

Two pounded crackers, 

A piece of codfish the size of a cent. 

Scrape the salsify and cut it up fine; boil it three hours 
in four quarts of water; put the codfish in and boil an 
hour; boil the other ingredients half an hour. Eub 
the flour and butter together very smooth, stir in, add the 
crackers and serve. 



68 



THE KENTUCKY HOUSEWIFE. 



OYSTER GUMBO. 

One large chicken, 

One can of oysters, 

Half a pound of boiled ham, 

Two quarts of boiling water, 

One bunch of summer savory, 

One bunch of parsley, 

One tablespoonful of filee powder, 

Salt, black and cayenne pepper to the taste. 

Divide the chicken, skin and flour each piece well; cut 
the ham in dice, and, with a cooking-spoonful of butter, 
fry until brown. Then pour on it two quarts of boiling 
water, the bunches of summer savory and parsley tied to- 
gether, salt and cayenne pepper. Let this boil slowly for 
four hours. Take out the summer savory and parsley, pull 
the chicken to pieces, return it to the pot, and about fifteen 
minutes before serving, heat the oysters and their liquor, and 
add to the soup. While they are simmering very slowly, take 
out a tea cupful of the soup and mix with the filee powder. 
When perfectly smooth put it in the soup; let it boil up 
once and it will be done. Pour into a heated tureen and 
serve with some nicely-boiled rice in another dish. 

OYSTER SOUP. 

One quart of oysters, 

One quart of cream or rich milk, 

One cooking-spoonful of butter, 

One tablespoonful of corn starch, 

Mace, salt, and white pepper to the taste. 

Strain the liquor from the oysters and pick off any 
pieces of shell remaining on them. If cream is not to be 
had, use milk and two cooking-spoonfuls of butter. Put 
the milk into one sauce-pan and the liquor into another. 
Let each boil, and skim the liquor while boiling; after the 



THE KENTUCKY HOUSEWIFE. 



69 



milk has boiled about five minutes stir in the liquor; then 
season with the mace, salt and pepper to the taste. Put 
the corn starch and butter together, and stir in the milk 
and liquor until the consistency of thick cream. Lastly, 
put in the oysters; stir them gently, and when the leaves 
curl, they will be cooked enough. If crackers are preferred 
to corn starch, use two tablespoonfuls of cracker powder. 
Some do not like mace, in that case leave it out. 

CREAM SAGO SOUP. 

One large old chicken, 

Eight whole white pepper grains, 

One large blade of mace, 

One pint of cream, or rich milk, 

The yelks of two raw eggs, 

Salt to the taste. 

Put the chicken on with about three quarts of water, 
the pepper grains, mace and salt. Boil until the chicken 
falls to pieces; strain and skim. To every two quarts of 
stock, take three ounces of sago; wash it in hot water, 
and boil it in the soup half an hour. Beat the yelks of 
the eggs into half a pint of cream, or rich milk. Pour 
it gradually into the soup, taking care not to allow the 
soup to boil after the sago is put in, and stir all the time 
while pouring in. 

CREAM CELERY SOUP. 

One quart of chicken soup, 
One dessertspoonful of butter, 
One dessertspoonful of corn starch, 
Three heads of celery, 
One quart of milk or cream. 

Take the white part of the celery and chop it as fine 
as possible. Put it to boil with the milk, and let it cook 
until it can be rubbed through a sieve. If too thick, after 



70 



THE KENTUCKY HOUSEWIFE. 



it has been rubbed through, add a little more milk. Ee- 
turn it to the pot, and add the chicken soup. When it 
has boiled about ten minutes, rub the butter and corn 
starch together, and stir in until it thickens; then season 
to the taste with salt and white pepper. 

CHICKEN SOUP FOR THE SICK. 

One large chicken, 
Three pints of cold water, 
Three tablespoonfuls of rice, 
One bunch of parsley, 
Salt and pepper to the taste. 

Cut the chicken into four parts, and wash in cold 
water; put the pieces into a sauce-pan with the three 
pints of water, a little salt, the rice and parsley. Let it 
boil gently for an hour and a half, skimming constantly. 
Take out the meat and parsley, and pour the soup into a 
bowl. 

WHITE CONSOMME OF CHICKEN. 

Two large, fat chickens, 

Half a teaspoonful of celery seed, 

One blade of rnace, 

One bunch of parsley, 

Salt, and white pepper to the taste. 

Cut each chicken into four parts; put them into cold 
water to cleanse them entirely from the blood, and in 
fifteen minutes drain and put them into the pot. Tie the 
celery seed in a thin piece of muslin; add the mace and 
parsley; pour on three quarts of water, and boil gently for 
two hours, if young; three, if old. Skim constantly, and 
when they are tender, strain through a sieve. This will 
answer also for white sauces, and should be used instead of 
water for filling them up. 



THE KENTUCKY HOUSEWIFE. 



71 



PUREE OF CHICKEN. 

One large chicken, 

One small knuckle of veal, 

Three quarts of water, 

A quarter of a pound of rice, 

One bunch of parsley, 

One blade of mace, 

Half a teaspoonful of celery seed, 

A coffeecupful of boiling cream, 

Salt and pepper to the taste. 

Put the chicken and veal on with three quarts of water, 
together with the rice, parsley, mace and the celery seed, 
tied in a muslin bag. Boil gently until the chicken is 
thoroughly done, taking care to skim well all the time it 
is boiling. Take out the veal, bone, cut, and pound 
the chicken in a mortar; moisten it with a little of the 
stock, and pass it through the colander. Strain the 
stock, pressing the rice through the sieve. Keturn the 
chicken to the stock, season, and just before serving, pour 
in the cream. Heat thoroughly, but don't boil. 

WHITE SOUP. 

Two large, fat chickens, 

Five quarts clear water, 

One teacupful of rice, 

Two small onions, 

Eight whole cloves, 

One large carrot, 

One bunch of parsley, 

One pint chopped celery, 

Yelks of two hard-boiled eggs, 

One pint of rich cream, 

Salt and cayenne pepper to the taste. 

Boil the chickens until thoroughly done, take them out 
and use the water they were boiled in for the stock. Skim 



72 



THE KENTUCKY HOUSEWIFE, 



off all of the grease, put in the carrot, celery, parsley, 
salt, cayenne pepper and onions, with four whole cloves 
stuck firmly in each onion. Boil until the rice is soft 
enough to thicken the soup without using flour. Strain 
the soup, grind the chicken very fine, mash the yelks of 
the eggs until smooth, and mix with the chicken. Put 
this in the soup, and boil about fifteen minutes. Just 
before sending the soup to the table, boil the cream and 
pour in. Fry pieces of toast in butter, put in the tureen, 
and pour the soup over them. 

CLAM SOUP. 

Fifty clams, 

A quarter of a pound of butter, 
A teaspoonful of chopped parsley, 
One pint of cream, 
Salt and cayenne pepper to taste, 
Two quarts of hot water. 

Strain the liquor from the clams and put it in the 
saucepan. Let it boil ten minutes, skimming well while 
boiling. Add two quarts of hot water, the butter and 
parsley; then the clams, chopped quite fine; lastly the 
cream, salt, and cayenne pepper to the taste. Boil five 
minutes longer, and serve. When adding the clams, be 
careful not to let the soup curdle. 

TO BURN SUGAR FOR COLORING SOUPS. 

Half a pound of sugar, 
A tablespoonf ul of water. 

Put the sugar into a saucepan, with the water. Stir 
constantly over the fire, until it has a rich dark-brown 
color, taking great care not to let it burn or get black. 
Then pour in a teacupful of water. Let it boil five min- 
utes longer; cool, and strain through a coarse piece of 



THE KENTUCKY HOUSEWIFE. 



73 



muslin. Put it in a bottle, cork tightly, and use a little 
at the time of coloring soups. 

SOUP A LA REINE. 

Three fat chickens, 

One teacupful of bread crumbs, 

Four hard-boiled eggs, 

One quart of cream, 

One teaspoonful of celery seed, 

Three quarts of clear water, 

One bunch of parsley, 

Salt and cayenne pepper to the taste. 

Put on the chickens with the water, celery seed and 
parsley. Boil about two hours. Take out the chickens 
and strain the water they were boiled in through a cloth. 
Soak the bread crumbs in the water. Take away the 
skin, gristle, bones and fat, leaving nothing but the lean 
of the chicken. Grind it and make a paste of it and the 
yelks of the four hard boiled eggs. Press through a coarse 
sieve, stir into the stock, and let it simmer for ten min- 
utes, stirring well all the time. Then pour into a well 
heated tureen, and serve very hot. 

CHESTNUT SOUP. 

Two quarts of Spanish chestnuts, 

Two quarts of chicken stock, 

One pint of rich cream, 

Salt, nutmeg and cayenne pepper to taste. 

Shell the chestnuts, put them in a pan and cover with 
cold water. Let them scald until the inner skin can be 
taken off. Put them on a sieve, to allow the hot water to 
drain off, and while draining, pour on some cold water, so 
as the skins can be removed with the hand. When they 
are well skinned, put them into a sauce pan with the 
chicken stock, and let them simmer until perfectly ten- 



74 



THE KENTUCKY HOUSEWIFE. 



der. Then mash through the sieve into the same stock. 
Season with nutmeg, salt and cayenne pepper to the taste. 
Put it into a saucepan with hot water underneath, stirring 
all the time until it begins to simmer ; then pour in the 
pint of cream, and after stirring five minutes longer, 
serve. 

LOBSTER SOUP. 

Two pounds of f reshf lobster, or ono can of preserved, weighing 

two pounds, 
One quart of milk, 
One quart of boiling water, 
Two tablespoonfuls of corn starch, 
One teaspoonful and a half of salt, 
Two tablespoonfuls of butter, 
Mace and cayenne pepper to the taste. 

Put the milk in a saucepan, with hot water underneath. 
When it comes to a boil, stir in the corn starch, previously 
dissolved in a little cold water. In the meantime, cut the 
lobster in very small pieces; put it in the pint of water 
with the seasoning and butter, and boil until the lobster 
is done. Strain, and pour into the thickened milk. 
Pound the coral very fine, and add to the soup, which 
will give it a pretty pink color. 



FISH 



TO BOIL A RED SNAPPER. 

One nice fresh red snapper, 
The juice of three lemons, 
Salt and black pepper. 

Wash the fish, clean and wipe dry, then rub the lemon 
uice in it, and sprinkle over that some salt and black 
Depper. Put into a cloth, then into a fish kettle; cover it 
with hot water, and add a tablespoonful of salt; let it boil 
gently, skimming carefully while boiling. If it is a large 
fish, boil three-quarters of an hour ; if a medium size, 
half an hour will do. If lemons are not to be had, a half 
pint of vinegar put in the water, when the fish is put on 
to boil, will do. This rule can be observed with all fish 
to be boiled. Have the dish hot, and garnish the fish 
with sprigs of parsley, and thin slices of lemon. Serve 
with either a hot or cold sauce. 

TO BOIL PIKE. 

One pike, 

Twelve medium-sized oysters, 
Half a pint of bread crumbs, 
One saltspoonful of summer savory, 
One dessertspoonful of butter, 
Salt and black pepper to the taste, 
Two eggs. 

Take out the gills and wash thoroughly ; chop the 
oysters, mix with them the bread crumbs, butter, yelks of 

75 



76 THE KENTUCKY HOUSEWIFE. 

the eggs, summer savory, a teaspoonful of grated lemon- 
peel, salt, and black pepper; stuff the fish with this, sew it 
up, then wrap it in a cloth and put it into a fish kettle of 
boiling water, adding two tablespoonfuls of vinegar to the 
water, and a dessertspoonful of salt. If the fish is of 
medium size, it will be done in half an hour; if a large 
one, it will take an hour. Garnish the fish alternately 
with thin slices of lemon, and small sprigs of parsley, and 
serve with egg sauce. 

A NICE WAY TO DRESS AND BAKE FISH. 

One good-sized white fish or haddock, 
One quart of milk, 
A quarter of a pound of flour, 
A quarter of a pound of butter, 
Two teaspoon fuls of chopped parsley, 
One medium- sized chopped onion, 
Salt and cayenne pepper to taste, 
Two eggs. 

Boil the fish until done, take out the bones, and 
sprinkle with a little salt and cayenne pepper. Heat the 
milk, cream the butter and flour together, and add to the 
milk. Boil until thick. When cool, stir in the eggs, 
parsley and onion. Put in the baking dish a layer of fish 
and a layer of the sauce, and so on until the dish is filled. 
Cover the top with stale bread crumbs and small pieces of 
butter. Bake three quarters of an hour. 

CREAM FISH. 

Six pounds of fish, 

One small white onion, 

One teaspoonful of summer savory, 

One quart of sweet milk, 

A quarter of a pound of flour, 

One tablespoonful of butter. 

Boil the fish until done, then bone it. Tie in a thin 



THE KENTUCKY HOUSEWIFE. 77 

muslin bag, the summer savory and chopped onion. Boil 
one quart of milk, season with salt and pepper, put the 
bag in and let the milk boil eight minutes, then take it 
out. Put the flour and butter together, stir in the milk 
and boil three minutes. Now arrange in a baking dish a 
layer of fish, a little salt, then another layer of fish and 
some salt; lastly, pour the milk over, cover the top with 
bread crumbs and small pieces of butter, and bake until a 
i nice brown. Cream will be delicious if convenient. 

TO BAKE SHAD. 

One large shad, 

One pint of bread crumbs, 

One teaspoonful of chopped parsley, 

Half a teaspoonful of powdered summer savory, 

One tablespoonful of butter, 

The yelk of one raw egg, 

Salt and black pepper to the taste. 

Clean the fish nicely, and if it be a male remove the 
back bone; if a female remove the roe. Make a stuffing 
of the above ingredients, and put it into the cavities made 
by removing the back bone or roe; put some egg and fine 
bread crumbs on top of the fish, and lay it full length in 
a pan, with about a pint of hot water; baste well and let it 
bake gently for about an hour. Boil the roe, and garnish 
the dish alternately with slices of it, small sprigs of pars- 
ley, and thin slices of lemon. This can be eaten without 
sauce, or with a tartare sauce. 

FISH IN SHELLS. 

One white fish weighing three pounds, 
One pint of sweet thick cream, 
One cooking- spoonful of butter, 
One teaspoonful of flour, 
Extract of celery, 
Salt and pepper. 



78 



THE KENTUCKY HOUSEWIFE. 



Let the fish boil for twenty minutes, then skin and 
bone it, and pick it very fine. Put the cream into a sauce- 
pan; rub the butter and flour together, then stir into the 
cream until it thickens. Add extract of celery, salt and 
pepper to the taste, and mix with the fish. Fill the shells, 
put on the top of each some stale bread-crumbs and small 
pieces of butter, and put them in the oven for about ten 
minutes. 

TO COOK CODFISH. 

Two pounds of codfish, 
Two pounds of mashed potatoes, 
Four large boiled onions, 
One dozen hard-boiled eggs, 
Half a pound of pickled pork, 
One tablespoonf ul of mixed mustard. 

Soak the fish all night, and wash it off in the morning. 
Put it on in cold water to simmer for about a half or 
three quarters of an hour, as it must be very tender. Pick 
to pieces, chop the onions very fine, and mix with the 
potatoes ; cut the pork in thin slices, fry until the grease 
is out, then take pieces out, and mix the grease slowly 
with the potato and codfish, adding the spoonf ul of mixed 
mustard. Lastly, chop the eggs and add. Shape as an 
omelette, and fry in butter until well browned. Serve 
with a rich drawn butter with hard-boiled eggs chopped 
in it, and three tablespoonfuls of Worcestershire sauce 
beaten in while boiling. 

CODFISH BALLS. 

One pound of codfish, 
One pound and a half of mashed potato, 
One cooking-spoonful of butter, 
The yelks of two raw eggs. 

Skin the fish ; take out the bones ; weigh, and soak 
overnight. In the morning change the water, and pour 



THE KENTUCKY HOUSEWIFE. 



79 



over it enough hot water to cover it. Let it stand on the 
range where it will keep warm for about ten minutes; 
then change the water again, and let it boil ten minutes. 
Pick and chop the fish very fine ; mash the potatoes while 
hot, and mix with the fish. Add the butter and yelks of 
the eggs, into which you have previously stirred half a 
teaspoonful of mixed mustard. Make into small round 
cakes or balls, and fry a nice brown, in lard and butter 
mixed. 

BAKED SALMON OR LOBSTER. 

A two-pound can of salmon or lobster, 

Yelks of four hard-boiled eggs, 

A teaspoonful of curry powder, 

Two tablespoonfuls of butter, 

One teaspoonful of flour, 

One pint of milk, 

Salt and cayenne pepper to taste. 

First make a thick drawn butter of the milk, butter 
and flour. If one teaspoonful of flour should not make it 
quite thick, add a little more. Pick out all of the bones 
from the salmon, and skin. Mash the hard-boiled eggs 
very smooth, and mix with the drawn butter. Then add 
the fish, salt, cayenne pepper, and a small teaspoonful of 
curry powder. Put into a dish, sprinkle over it cracker 
powder enough to cover well, and a few pieces of butter. 
Bake twenty minutes. This is delicious for supper, or is 
very pretty served in shells for luncheon. Either Califor- 
nia, or Kennebec salmon will answer. 

TO FRY SMELTS. 

Seven smelts, 

One teacupful of bread crumbs, 
One tablespoonful of butter, 
The yelks of two eggs. 

Do not wash the gmelts any more than is necessary. 



80 



THE KENTUCKY HOUSEWIFE. 



Cut off the fins, wipe them with a towel, and sprinkle a 
little flour overe ach one. Melt the butter, and beat it in 
the eggs. Dip each smelt into the eggs, then into the 
bread crumbs, and drop them in boiling lard. Let them 
fry gently until a light brown, and when done, dish them 
up on a napkin and serve with tartare sauce. 



A NICE WAY TO FRY FILLETS OF FISH. 

The juice of four lemons, 

One tablespoonful of chopped parsley, 

Half a teacupful of salad oil, 

Salt and pepper to the taste. 

Place some nice fillets of any kind of fish in a crock; 
mix the above ingredients well together, and pour over the 
fillets. Turn them over now and then, and when wanted, 
drain, wipe well, dip each piece in flour, and fry in boiling 
lard a nice brown. Serve with any kind of fish sauce. If 
this should be prepared in summer, keep the crock in the 
ice-chest, and only prepare a small quantity at the time. 

TO BROIL SPANISH MACKEREL. 

One Spanish mackerel, 
The juice of one lemon, 
Butter, pepper and salt. 

Split the mackerel down the back, rub it over with a 
little salad oil; then sprinkle it with a little black pepper 
and salt. Put it on the gridiron before a good fire and 
brown both sides nicely. When done, squeeze the lemon 
juice on it and garnish tastefully with sprigs of parsley. 
Serve as it is, or with a tartare sauce. 



THE KENTUCKY HOUSEWIFE. 



81 



TO FRY FISH. 

A five pound fish, 

Salt and cayenne pepper to taste, 

Three eggs. 

Take a five-pound fish, and skin it with a very sharp 
knife. Take out the bones, and cut in pieces about three 
inches square. Beat the eggs; season to the taste, with 
salt and cayenne pepper, and a little black pepper. Dip 
each piece of fish in the eggs; and fry a nice brown. 

HOW TO SERVE IT. 

Put potato croquettes in the center of the dish, and 
arrange the squares of the fish around them. Garnish the 
dish with thin slices of lemon and small sprigs of parsley. 
Serve with tartare sauce, in a gravy boat. This makes a 
delicious dish for breakfast, or luncheon. 

TO STEW OYSTERS. 

One can of oysters, 

One pint of cream, 

Half a pound of butter, 

A dessertspoonful of flour, 

Black pepper and salt, to the taste. 

Put the oysters, with their liquor, into a sauce pan, on 
the fire. Heat, but do not boil. Pour off the liquor into 
another sauce pan, and, as soon as it boils, add the butter, 
pepper and salt. Put into the cream, the flour, and then 
stir it into the liquor until it thickens. While it is boil- 
ing, add the oysters, and let them remain on the fire for 
about three minutes, then serve. Should crackers be pre- 
ferred to flour, roll some very fine, and put in a dessert- 
spoonful and a half. Milk can be used, if cream is not to 
be had, but the latter is much more delicious. 



82 



THE KENTUCKY HOUSEWIFE. 



TO BROIL OYSTERS. 

Four dozen large oysters, 
A quarter pound of butter, 
Salt, and black pepper 

Drain, and wipe the oysters. Place them carefully on 
the wire broiler; have the butter, salt, and pepper, in a sauce 
pan with hot water underneath. Broil the oysters before 
the fire, turning the broiler to have them nicely browned; 
and as you broil them, put them in the butter, until all are 
broiled, and serve quickly in a heated dish. This quantity 
can be reduced, or increased, according to the number to 
be served. 

TO GRIDDLE OYSTERS. 

Select the largest and finest oysters, drain the liquor 
from them. Have the griddle hot, and butter it well. 
Lay the oysters on it in single layers, and when browned 
on one side, turn on the other, to brown too. While they 
are cooking, a small piece of butter maybe added ; this, com- 
bined with the juice given out by the oyster, forms a 
brown skin. When done to a nice brown, remove both 
oysters and skin with a tin cake turner ; put them on a 
hot dish, pour over them some plain melted butter, sea- 
soned with a little black and cayenne pepper. 

TO FRY OYSTERS. 

The oysters should always be handled with a spoon ; a 
flat spoon is preferable. Some prefer olive oil to lard, but 
pure sweet lard is the best. 

Drain the oysters thoroughly in a colander, then roll 
them in cracker powder, not using any meal or flour. 
Let the oyster be rolled gently with the hand until it will 



THE KENTUCKY HOUSEWIFE, 



83 



not recieve any more of the powder. Have the very best 
lard, and when it has come to a good boil in the frying 
pan, and is in sufficient quantity to entirely cover the 
oysters, put them in with the spoon, anc cook them until 

a nice brown. Serve immediately. 

ANOTHER WAY TO FRY OYSTERS. 

Drain the oysters in a colander, then lay them between 
soft towels to dry. Beat up some eggs, according to the 
quantity of oysters you intend frying ; first roll the oyster 
gently in the egg, then in the cracker powder, and put them 
on a board to dry for about half an hour. Heat the skillet 
well, put in a little lard and a few oysters at the time, 
turning them carefully, as you would cakes, until they are 
a nice cinnamon brown. Serve immediately. 

OYSTER PATTIES. 

Prepare the oysters as in the recipe for scalloped oysters 
No. 2. Make the patties of puff paste; bake them until 
the pastry begins to brown, and when done, put three 
oysters in each pattie, with a little of the sauce. 

LOBSTER CHOPS. 

A three-pound lobster, 

Two teaspoonfuls of chopped parsley, 

One teaspoonful of chopped onion, 

A quarter of a pound of butter, 

One heaping tablespoonful of flour, 

One large teacupful of rich cream, 

One tablespoonful of Worcestershire sauce, 

Two raw eggs. 

Take out the lobster, put into boiling water, and let it 
boil for about twenty-five minutes. When cool, select the 
meat from the shell and chop it very fine. Mix the parsley 
and onion with the meat, and season to the taste. Put 



84 



THE KENTUCKY HOUSEWIFE. 



the butter into the frying-pan, and when melted, stir in 
the flour until it is slightly browned, then add the cream, 
or rich milk, and the two well-beaten eggs. Stir gently 
over the fire until smooth and the consistency of rich 
cream. Season to the taste with salt, and put in the 
"Worcestershire sauce; then add the lobster. Let this 
come to a slow boil and stir gently for three minutes. 
Pour on a dish, and when cold, shape as chops, and stick 
in the claw to represent the bone. Dip them in raw egg, 
then in bread crumbs; put them into a deep pan and fry 
in boiling lard until a delicate brown. Serve with a sauce. 
Don't put the claws into the chops until they have been 
rolled in the bread crumbs. — Mr. Morris Hopkins, Phila- 
delphia, Pa. 

SAUCE FOR LOBSTER CHOPS. 

One pint of rich cream, 

A piece of onion the size of a nutmeg, 

A tablespoonf ul of butter, 

A dessertspoonful of flour, 

A teaspoonful of Worcestershire sauce, 

Salt and pepper to the taste. 

Put the cream into a sauce-pan with the piece of onion, 
and when it comes to a boil, add the butter and flour. Rub 
until perfectly smooth, and stir slowly for five minutes. 
Take out the onion, put in the Worcestershire sauce, salt 
and pepper; then serve very hot with the chops. 

SCALLOPED OYSTERS. 

One quart of large oysters, 
One coffeecupful of bread crumbs, 
A quarter of a pound of butter, 
Mace, salt and pepper to the taste. 

Drain and dry the oysters well. First put in a layer of 
oysters, then a little mace, salt and pepper, and bread 



THE KENTUCKY HOUSEWIFE. 85 

crumbs; on top of the crumbs, arrange nicely some small 
pieces of butter. Then another layer of oysters, and so 
on, until the dish is filled, having the last layer of bread 
crumbs and small pieces of butter. Bake in a moderate 
oven about twenty minutes. 

SCALLOPED OYSTERS.— No. 2. 

One quart of oysters, 
One pint of cream or rich milk, 
One cooking-spoonful of butter, 
One dessertspoonful of cornstarch, 
Mace, salt and pepper to the taste. 

Put on the milk or cream, and when it comes to a boil, 
season to the taste. Put in the cornstarch and butter, and 
stir in until it thickens, then add the oysters; and when 
they curl, pour them into a baking dish, sprinkle bread 
crumbs on top, and cut up some small pieces of butter 
with them. Bake ten minutes. If not thick enough be- 
fore pouring in the dish, add a teaspoonful more of corn- 
starch. The cream after it is cooked, should be the 
consistency of boiled custard. These will be very nice 
baked in shells. 

A NICE WAY OF PREPARING OYSTERS. 

One hundred o} T sters, 
Two teacupfuls of oyster liquor, 
One teacupful of cream, 
Two tablespoonf uls of flour, 
Three tablespoonfuls of butter, 
Salt and black pepper to taste. 

Drain the oysters well, take two teacupfuls of the liquor, 
boil it, and skim for five minutes; then put in the oysters 
and let them boil up once, and then take them out of the 
liquor. Cream the flour and butter together, and stir 



86 



THE KENTUCKY HOUSEWIFE. 



into the liquor until it thickens. Put back the oysters 
and let them come to another boil,, and just before taking 
them up add the cream, salt and pepper. 

A FRICASSE OF LOBSTER. 

Two large lobsters, 

One pint of cream, 

The juice of one lemon, 

Salt and cayenne pepper to the taste. 

Parboil the lobsters, allowing ten minutes to the pound. 
Take out all of the meat, and the coral; cut the meat into 
small pieces, and with the coral, put into a sauce-pan, and 
pour on the cream. Cover, and let it stew gently for the 
same time it took to cook the lobster; then add the lemon 
juice and curry powder to the taste. Simmer for five 
minutes and serve very hot. 

LOBSTER BALLS. 

One large hen lobster, 

One pint of bread crumbs, 

Curry powder, salt and cayenne to the taste, 

Two eges. 

Parboil the lobster, allowing ten minutes to the pound. 
Take out the meat and coral, and pound well in a mortar; 
mix with it the bread crumbs, curry, salt and cayenne 
pepper, and the two eggs. Shape into balls the size of a 
small potato; roll in bread crumbs; fry a nice brown in 
hot lard, and serve on a napkin. 

TO DEVIL CRABS. 

One dozen crabs, 
Inside of a baker's loaf of bread, 
Yelks of four hard-boiled eggs, 
Parsley and Worcestershire to the taste, 
Salt and cayenne pepper to the taste, 
A quarter of a pound of butter. 



THE KENTUCKY HOUSEWIFE. 



87 



Boil the crabs twenty minutes, then dissect. Chop the 
parsley very fine, mash the eggs smooth, and mix all with 
the meat, sauce, salt and cayenne pepper. Wash the shells, 
fill and dip each one in egg, roll in pounded crackers, and 
fry a nice brown. 

TO SELECT CRABS. 

Select the thickest and heaviest crabs, which are gen- 
erally considered the best, though the medium-sized are 
the most delicate. When perfectly fresh, the shell should 
be a bright red, and the joints of the legs stiff. Boil them 
as you would lobsters, only boil them longer. 

ANOTHER RECIPE FOR CRABS. 

Two dozen crabs, 

Three pints of rich milk, 

Three shallow tablespoonfuls of flour, 

A salt-spoonful of curry powder, 

Worcestershire sauce, 

Salt and pepper to the taste, 

Six ounces of butter. 

Boil the crabs twenty-five minutes, pour off the water, 
and when cool enough, pick the meat carefully from the 
shell. Let the milk boil slowly, mix the butter and flour 
together until perfectly smooth, put it in the boiling milk, 
and stir gently to prevent burning, for five or ten minutes. 
Season to the taste with the Worcestershire sauce, salt, 
cayenne and black pepper, and the curry powder. This 
dressing must be made the consistency of thick cream. 
Put the crab meat into a bowl, mix the dressing with it, a 
little at a time, until it is all mixed. Chop the parsley 
very fine, sprinkle it in the bowl, and stir all together. 
Wipe each shell with a piece of onion, fill them with the 



88 



THE KENTUCKY HOUSEWIFE. 



w<5of ;, put bread-crumbs and small pieces of butter over 

each shell, and bake for about fifteen minutes. 

TO FRY SOFT-SHELL CRABS. 

Six sof t-sliell crabs, 
One teacupful of milk, 
One teaspoonful of flour, 
One egg, 
Salt and pepper. 

The crabs must be perfectly fresh. Wipe them dry; 
sprinkle over them a little salt and pepper. Beat the egg 
and milk together; roll the crabs, first in the flour, then 
in the egg and milk, and fry in boiling lard up til well 
browned. Another way is, simply to sprinkle them with 
salt and pepper and roll them in cracker powder, then 
drop them in boiling lard, and fry as you would croquettes. 

FRICASSEE OF SOFT-SHELL CRABS. 

Six large, fat crabs, 

Two tablespoonfuls of chopped onion, 

Two teaspoonf ills of chopped parsley, 

Two tablespoonfuls of butter, 

One cooking-spoonful of browned flour. 

Put the butter and onion into a pan, and stir until the 
onion is soft and well browned; then add the browned 
flour and parsley: stir for two or three minutes, and pour 
on a quart of boiling water; wash the crabs, and chop off 
the claws while they are alive; put them into the gravy, 
and let them simmer for half an hour; then put them 
on a dish and pour the gravy over them. Serve with 
nicely-boiled rice. They should be alive when put into 
the gravy to cook, 



THE KENTUCKY HOUSEWIFE. 



89 



TO FRY FROGS. 

As much cracker crumbs as will be needed, 
Two eggs, salt and pepper to taste, 
One teacupful of milk. 

First boil them in salt and water for about three min- 
utes; take them out and wipe well; beat the eggs, and 
stir in the milk, adding salt and pepper to the taste; dip 
each frog, first in the egg, then in the cracker crumbs; 
when they have all been dipped, put them carefully into a 
wire frying basket, and put it into a skillet of boiling lard; 
let them fry a nice brown, and serve at once. 

CLAM FRITTERS. 

Two cupfuls of sweet milk, 

Two cupfuls of flour, 

Fifty well chopped clams, 

One large cooking-spoonful of butter, 

Three eggs. 

Beat the yellows of the eggs well, stir in gradually the 
flour and milk in alternation, then the clams and butter 
melted, salt and black pepper ; lastly the well-beaten 
whites of the eggs. Drop in boiling lard and fry a nice 
brown. Measure with a coffeecup. 

FOR COOKING AND DRESSING TERRAPINS. 

Place the terrapin in boiling water for five minutes; 
then take it out, throw that water away, and put on fresh 
water to boil. Eemove the outside skin, which is on the 
legs and flesh between the upper and lower shells. This 
can be easily done at this stage by rubbing with a towel. 
Put the terrapin back into the boiling water, and cook 
until it is done, which will take from three-quarters of an 



90 THE KENTUCKY HOUSEWIFE. 

hour to an hour and a quarter, according to the size and 
toughness of the terrapin. When the joints of the leg 
break under a slight pressure it has boiled enough. 

To Open. — Place it on its back with the head from you. 
The gall bladder is then in the left-hand liver. This must 
be removed very carefully. The other liver, and all that 
part which is not too close to the gall should be cut up 
and put in. The only other part which cannot be used is 
the sand-bag. If the pipes are used, they should be 
chopped almost to a hash, and will serve as thickening. 
Be sure to leave out the nails and bones of the head. The 
eggs should have the slight film which surrounds them 
pulled off, and then put them in cold water for a short 
time. 

TO DRESS THE TERRAPIN. 

The yelks of three hard boiled eggs, 

A quarter of a pound of butter, 

Half a teacupful of sherry or Madeira wine, 

One teacupful of sweet cream. 

Mash the eggs, and add the butter; but if they do not 
mix nicely, a little heat can be applied. Put a sauce-pan 
on the fire, and put in some terrapin, then a little cream 
dressing, and so on, until it is thoroughly heated, and the 
dressing is all dissolved. Then stir in the small eggs, 
wine, cayenne pepper, black pepper and salt to the taste. 
This will be enough for one large terrapin, or three small 
ones. 

ANOTHER DRESSING FOR TERRAPINS. 

One pint of clear soup, 
A quarter of a pound of butter, 
A teacupful of sherry wine, 
Yelks of four hard-boiled eggs, 
Salt and cayenne pepper to the taste. 

Let the soup come to a boil, mash the yelks of the 
hard-boiled eggs until perfectly smooth, and with the 



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91 



butter stir in; then the salt and cayenne pepper. Boil 
for five minutes; and just before taking it off the fire, 
heat the wine, put it in the dressing and pour over the 
terrapin while boiling hot. This will do for two good 
sized terrapins. Garnish the dish with thin slices of 
lemon, leaving out the seeds. 

DRESSING FOR ONE TERRAPIN. 

A quarter of a pound of butter, 

One teacupful of cream, 

Three tablespoonfuls of Madeira wine, 

Yelks of two hard-boiled eggs, 

Salt and cayenne pepper to the taste. 

Let the cream come to a boil, add the butter. Mash 
the hard-boiled yelks until perfectly smooth, and stir in. 
Lastly, put in the salt and cayenne pepper. Boil for five 
minutes, pour in the wine, and while boiling hot, pour 
over the terrapin. The terrapin should always be heated 
first. 

TO DRESS A TERRAPIN.— No. 2. 

One pint of the water the terrapin was boiled in, 

One quarter of a pound of butter, 

One wineglass and a half of Madeira wine, 

One saltspoonful of salt, 

One teaspoonful of browned flour, 

Cayenne pepper to the taste. 

Mix the flour and butter together, add three table- 
spoonfuls of the terrapin liquor, let this simmer for a few 
minutes, and add the rest of the liquor. Put in the ter- 
rapin while boiling, color with a teaspoonful of burnt 
brown sugar. Put in the salt and pepper, and just before 
serving add the wine. This should be prepared in a 
saucepan, with hot water underneath. One terrapin is 
enough for four persons. Garnish the dish with thin 
slices of lemon. 



92 



THE KENTUCKY HOUSEWIFE. 



TERRAPIN DRESSING.— No. 3. 

One good sized terrapin, 
One teaspoonful of made mustard, 
Half a tumblerful of sweet cream, 
A large wineglassf ul of sherry wine, 
The yelks of two hard boiled eggs, 
The eighth of a pound of butter. 

Put the terrapin on in a saucepan with hot water under- 
neath, and let it steam. Heat the cream and butter and 
stir in the terrapin with the mustard, and hard-boiled 
eggs rubbed very fine. Let this boil for about five min- 
utes, put salt and cayenne pepper to the taste, and just 
before serving, heat the wine and pour in. Serve very hot, 
with the dish garnished with thin slices of lemon. Take 
out the seeds. 

EGG BALLS FOR TERRAPINS. 

Yelks of two hard-boiled eggs, 

The white of one raw egg, 

A saltspoonful of butter, 

Salt and ca}*enne pepper to the taste. 

Mash the yelks smoothly with the butter, then add the 
white of the egg. Salt and cayenne pepper to the taste. 
After mixing thoroughly, take bits of the mixture and 
soil the size of terrapin's eggs; then roll in flour and fry 
carefully in butter, but don't let them change color in 
frying. If wanted for turtle soup, shape the eggs as large 
as a medium-sized marble. 

TO CAN TERRAPINS. 

Terrapins can be canned as tomatoes or peaches. Par- 
boil them, and seal very hot. As they are so delicate, it 
would be better to put them up in glass jars. A little 



THE KENTUCKY HOUSEWIFE. 



93 



salt, cayenne and black pepper should be put in while 
boiling. 

TO FEED OYSTERS IN THE SHELL. 

Wash them clean, lay the bottom downwards and pour 
over them salt and water; allowing six ounces of salt, one 
quart of corn or oatmeal to each gallon of water. Mix 
well and sprinkle over the oysters. Do this every other 
day, and keep them in a cellar. 



BEEF AND ENTREES 



OBSERVATIONS ON ROASTING, BOILING AND 

FRYING. 

Also Directions for Choosing Meat. 

When roasting, let the piece lie in water one hour, 
then wash it, wipe perfectly dry and put it in the oven, 
or on the spit. Put on it two thin slices of pickeled pork, 
and put two inches of water in the pan; pepper and salt 
it. After the meat is about half cooked, and before it 
begins to look brown, cover it with white paper and baste 
on it. When it is nearly done, take off the paper, dredge 
with flour, baste frequently to raise a froth, then serve. 
When mutton is roasted, after you take off the paper, 
loosen the skin and take it off carefully, then dredge and 
froth it up. Mutton, veal, lamb, and pork, must be well 
roasted, but beef must be rare. The two last must be 
skinned in the manner directed for mutton. Beef may 
look brown, but the whiter the other meats are, the more 
genteel are they, and if properly roasted, they may be 
perfectly done and quite white. Whatever meat is to be 
boiled, must be put into cold water, with a little salt, 
which will cook it regularly. When the meat is put into 
boiling water, the outside is cooked too much before the 
inside gets heated. 

Dredge everything with flour, and be sure to add salt to 
the water. Good beef, when fresh, has a fine grain, and 

94 



THE KENTUCKY HOUSEWIFE. 



95 



is of a vermilion color, with a slight tint of purple on the 
cut surface; it is firm and tender to the touch, and is so 
elastic, that no mark is left after pressure from the finger. 
The fat is white and firm. When beef is lean, coarse and 
sinewy looking, it is old and tough. When hams are 
cooked, they should instantly be thrown into cold water, 
as the ohange from the boiling water they were cooked in, 
to the cold water, instantly loosens the skin from the 
flesh, and it peels off without trouble. In choosing mut- 
ton or veal when fresh, the quality may be determined 
from the fat inside the thigh. If there be a plenty of 
clear, firm fat, the meat is good. Veal should be six 
weeks old before it is killed, else it will be unwholesome. 
Too young veal, may be detected by a bluish tint. 

Fish, and all other articles for frying, after being nicely 
prepared, should be laid on a board, and dredged with 
flour or meal, mixed with salt. When it becomes dry on 
one side, turn it and dredge it on the other. For broiling, 
have very bright, clear coals. If wild fowls, poultry or 
birds, pepper and salt well before broiling. If beef steak 
or mutton chops, only pepper at first, and do not salt until 
pressing them; then have butter, salt and more pepper in 
a pan for that. To have viands served in perfection, the 
dishes should always be well heated. There should always 
be a supply of browned flour kept in readiness to thicken 
brown gravies, which must be prepared in the following 
manner: Put a pint of flour in a pan, which place in a hot 
oven, and stir until it is uniformly browned. 

TO ROAST RIBS OF BEEF. 

A roast of two or three ribs, 
Some flour for dredging, 
Salt and black pepper. 

Put the beef into a pan, season with pepper and salt, 



96 



THE KENTUCKY HOUSEWIFE. 



and pour in the pan a pint of hot water to baste with. 
Keep the oven well heated, and closed until it begins to 
roast, then baste well every fifteen minutes ; add more hot 
water as it begins to simmer away, so as the gravy will not 
burn. Allow about fifteen minutes to the pound, and 
half an hour before it is done, dredge well with flour, and 
baste often, so as to brown nicely. Take the meat 
up, dredge in more flour, and add seasoning and boiling 
water, but don't let the gravy be too thin. Let it boil up 
once, and strain into a gravy boat. 

TO ROAST A SIRLOIN OF BEEF. 

Time to roast, a quarter of an hour to the pound, 

If wanted more cooked, roast twenty minutes the pound. 

Have a good oven ; put a little clarified beef dripping 
in the pan, and baste well as soon as it begins to cook. 
Baste again, and every quarter of an hour after, until 
twenty minutes before it is done ; then sprinkle salt and 
black pepper, and dredge flour over the sirloin, and turn 
it. When nicely browned, take it off the fire ; make a 
gravy in the pan, by adding a little more hot water, and 
dredging a little more flour ; then stir until it thickens. 

TO COOK A FILLET OF BEEF. 

Three pounds of the fillet, 
Half a pint of clear soup, 
Salt and black pepper. 

Put the fillet into a pan, sprinkle some salt and black 
pepper over it. Heat the clear soup, and pour over the 
fillet ; then have a good oven ; baste well for three quarters 
of an hour, and serve either with a tomato sauce or cham- 
pignon sauce. 



THE KENTUCKY HOUSEWIFE. 



97 



BEEF BOUILLI. 

Five pounds of the round of the beef, 
Three medium-sized onions, 
Four large carrots, 

A teaspoonful of black pepper grains, 

A small pod of red pepper, 

A teaspoonful of celery seed, 

A teaspoonful of powdered summer savory, 

Three turnips. 

Put the beef on the fire with water enough to cover it, 
and a dessertspoonful of salt. When it boils, remove, 
and set it back to simmer slowly. Peel and chop the 
onions; cut the carrots and turnips in dice, and put them 
in with the beef. Tie the parsley, pepper grains, red pep- 
per pod, and celery seed, in a muslin bag, and put it in the 
beef. Sprinkle the summer savory over all and boil 
slowly three hours. Take it off, and a few minutes before 
dishing, beat up an egg, spread it on top, sprinkle with 
bread-crumbs, and brown in the oven. 

BEEF WITH PARSLEY. 

Seven pounds of beef, 

Two large bunches of parsley, 

Three small slices of pickled pork. 

Put the beef in a pot with water enough to cover it. 
Boil slowly for about four hours. Take out the beef, 
dredge it with flour, and put it into an oven to brown. 
Take a pint and a half of the water the beef was boiled in, 
stir in a teaspoonful of white flour and the same of brown 
flour; stir this until it thickens, garnish the beef with 
some thin slices of pickle, pour some of the gravy over it 
and put the rest in a dish. Serve very hot. 



98 



THE KENTUCKY HOUSEWIFE. 



BEEF ROLL. 

Two pounds of lean beef, 
One pound of fat bacon, 
One lemon, 

A teaspoonful of chopped parsley, 
A teaspoonful of chopped onion, 
Nutmeg and salt to taste, 
Two eggs. 

Chop the beef and bacon very fine; season with nutmeg, 
salt and a little pepper. Add the onion, parsley, grated 
rind of the lemon, and the juice of one half of it. Then 
the eggs, and mix well together with the hand. Shape 
into a roll, surround the roll with buttered paper, and tie 
a cord securely around it. Then cover it with a paste 
made of flour and water, and bake two hours. Eemove 
the paper and crust, and serve with a tomato sauce or 
brown gravy. 

ROLLED STEAK. 

A large tender steak, 

One teacupful of bread crumbs, 

One medium sized chopped onion, 

Two teaspoonfuls of chopped parsley, 

Two teaspoonfuls of powdered summer savory, 

Half a teaspoonful of powdered allspice, 

Half a teaspoonful of powdered mace, 

Half a teaspoonful of black pepper, 

A saltspoonful of salt. 

Get either a surloin, or a porter-house steak. If the 
latter, cut out the bone, and pound just enough to flatten 
it out well, so it will roll nicely. Mix the above ingre- 
dients thoroughly together, and as you roll the steak, 
sprinkle freely with the preparation; then tie firmly with 
twine and put it, with a pint of hot water, into a skillet, 
on the fire, two hours before dinner. Baste well, and 



THE KENTUCKY HOUSEWIFE. 



99 



turn frequently, for one hour; pour off the gravy, put a 
cover on the skillet, and set it back on the range for an 
hour, so as the steak will brown nicely. Before taking it 
off the fire, put the gravy into a saucepan, with a tea- 
spoonful of browned flour, and stir until it thickens; then 
add a wineglassful of Madeira wine, and pour over the 
steak. Cut the twine in several places, so as not to dis- 
turb the form of the steak. 

TO CORN BEEF. 

Four gallons of water, 

Five pounds of salt, 

Two ounces of saltpetre, 

One pound and a half of brown sugar. 

Mix the above, and boil fifteen minutes, being careful 
to take off the scum as it rises. Let it stand until cold, 
then having packed the meat you wish to corn in a vessel, 
pour the pickle on it, taking care to have the meat well 
covered with it. Before putting the pickle on the beef, 
it will be better to rub it well with salt and saltpetre, and 
let it stand three days. Let the beef remain a week in 
the pickle. This pickle will also be excellent for tongues. 

TO BOIL CORN BEEF 

One piece of corn beef, 
Six whole cloves, 
Six whole allspice. 

Soak it for about half an hour in cold water, then pour 
off that water and cover it with fresh cold water. When 
it comes to a boil, set it back on the range, put in the 
cloves and allspice, and if to be eaten hot, add two good- 
sized carrots; let it simmer steadily for four or five hours, 
according to size; skimming frequently. When thoroughly 
done, put it in a vessel rather small for it; put a plate on 



100 



THE KENTUCKY HOUSEWIFE. 



top, and a heavy flat-iron on top of that, leaving it so until 
the next day. If it is to be eaten hot, garnish the dish 
with the carrots, cut in dice, or some nicely boiled cabbage. 

LAMB. 

The best pieces of lamb for roasting, are the f orequarter 
and hindquarter. If preferred rare, allow fifteen min- 
utes to the pound. If preferred well done, allow twenty 
minutes to the pound, and serve either with a mint sauce 
or brown gravy and jelly. 

MUTTON. 

The best pieces of mutton for roasting, are the saddle, 
the leg, and shoulder. It improves mutton to let it hang, 
but it is a great mistake to allow it to hang too long. In 
the summer, if surrounded by ice, it can hang a week. 
In the winter, three weeks at the utmost. If allowed to 
hang too long it becomes dark and dry. For boiling a leg 
of mutton, allow a quarter of an hour to the pound, and 
serve with caper sauce. For roasting allow the same time, 
baste well, and serve with jelly. 

TONGUE A LA MODE. 

One fresh beef tongue, 

Half a teaspoonful of whole black pepper, 

One teaspoonful of ground cloves, 

One teaspoonful of ground cinnamon, 

One teaspoonful of celery seed, 

One teaspoonful of ground allspice, 

One dozen bay leaves, 

Two medium sized onions, 

One pint of vinegar, one lemon, 

Water enough to cover. 

Get a stone crock, one foot in diameter and six inches 
high. Put a fresh beef tongue in it, with the above in- 



THE KENTUCKY HOUSEWIFE. 



101 



gredients, and boil until tender. Cook one can of cham- 
pignons three quarters of an hour, take out a pint of the 
broth, thicken with soft gingerbread, and pour over the 
tongue. The onions and lemon must be sliced, and be 
sure to take the seeds from the lemon. Add salt to the 
taste, when boiling. Add also, half a tumbler of sherry 
wine. 

A DELICIOUS WAY TO USE UP COLD ROAST BEEF. 

One cupful of turnips, cut in dice, 

One cupful of carrots, cut in dice, 

One chopped onion, 

Some slices of cold roast beef, 

One cooking-spoonful of butter, 

One tablespoonful of flour, 

Two tablespoonfuls of currant jelly, 

Half a teacupful of wine. 

Put the vegetables into a skillet with a quart of water, 
some salt and some pepper. Let them boil for one hour, 
then put in the beef and currant jelly. While the meat 
is heating, rub the butter and flour together, and stir in 
until it thickens. Then heat the wine and add. Use a 
medium sized coffee cup for measuring. 

BOILED MARROW BONES. 

Some marrow bones, 

Some nicely cut squares of toast. 

Saw the bones according to fancy, make a little paste of 
flour and water, and cover the ends with it, so as the mar- 
row will not come out in boiling. Put them into a kettle 
and cover them with boiling water. Cook for two hours, 
and if served without taking the marrow out, take the 
paste off; wrap each end with white fringed paper, and ar- 
range nicely on the dish. In this case, the bones ought to 



102 



THE KENTUCKY HOUSEWIFE. 



be four inches long. If served with the toast, have the 
squares nicely cut, buttered while hot, and spread the 
marrow on the squares. 

A KENTUCKY RECIPE FOR CURING HAMS. 

Some red and black pepper, 
Some saltpetre and brown sugar. 

Make a strong red pepper tea of the pods, moisten the 
salt with it, and add some brown sugar, allowing about a 
quarter of a pound to each ham; mix all well together, 
and rub the hams thoroughly with it. Put a teaspoonful 
of saltpetre on the fleshy side of each ham; let them 
stand in the salt three weeks, then smoke with green 
hickory or red oak until a good color. Canvas them by 
mixing red and black peppers together; about three- 
fourths black pepper. Wrap in paper, put them in cotton 
bags, and hang in a cool, dry place. 

TO BOIL A HAM. 

One ham, 

One pint of vinegar, 
Enough water to cover well. 

If the ham is one year old, soak it over night. If two 
years old, soak a day and a night. If three years old soak 
two days and two nights. Wash well and put it on in 
cold water, having the water at least four inches above 
the ham. If small, let it simmer six or seven hours. If 
large, it will require at least nine hours simmering, and 
never let it boil hard. After it has been on the fire three 
hours, pour off the water, and add fresh boiling water with 
the pint of vinegar. Skin while the ham is warm. 



THE KENTUCKY HOUSEWIFE. 



103 



TO BAKE A HAM. 

Half a teaspoonful of mixed mustard, 
The yelks of two eggs, 
Some grated bread crumbs. 

After the ham has been well boiled and skinned, before 
allowing it to get cold, mix the mustard with the yelks of 
the eggs, and spread nicely over the ham, then sprinkle 
the bread crumbs over, put it in the oven and bake half 
an hour. It is a great improvement to pour over the ham 
half a tumblerful of sherry or port wine, just about ten 
minutes before taking it out of the oven. 

TO ROAST A PIG. 

Have a very young pig, 

Two medium-sized onions, 

A coffeecupful of bread crumbs, 

Two teaspoonfuls of summer savory, 

Two tablespoonfuls of butter, 

One saltspoonful of salt, 

One egg, black pepper to the taste. 

Clean the pig well and chop the onions very fine. Put 
the butter and bread crumbs together; add the egg, 
chopped onion, and powdered summer savory, salt and 
black pepper. Stuff the pig with this and sew it up with 
coarse thread. Truss the fore legs forward, and hind legs 
backward. Rub the pig with butter, sprinkle- with black 
pepper and salt, and dredge with flour. Just before put- 
ting it in the pan, take a sharp knife and cut the skin of 
the body in squares, but don't cut any deeper than the 
skin. Put hot water in the pan, and have a moderate 
oven. Baste very often, and cook for three hours and a 
half. Make a gravy of the drippings, by adding a litt-le 
summer savory and dredging with a little flour. 



104 



THE KENTUCKY HOUSEWIFE. 



TO ROAST A FILLET OF VEAL. 

A six-pound fillet of veal, 
One pint of bread crumbs, 
One cooking-spoonful of butter, 
One teaspoonful of summer savory, 
One teaspoonful of chopped onion, 
One saltspoonful of powdered mace, 
Salt and cayenne pepper to the taste. 

Take the bone out of the fillet; mix the bread crumbs 
with the other ingredients, and put them in where the 
bone was. On the top there will be a piece of skin; 
skewer that over the stuffing Pepper and flour, and put 
three thin slices of pickled pork on the fillet; then put it 
in the pan with a quart of boiling water. Put another 
pan on top, so as the steam will assist in the cooking. 
This must be put in the oven five hours before dinner. 
Keep the top pan on for three hours, basting constantly; 
remove it then, so as it will be nicely browned About 
fifteen minutes before dinner, open the oven door, so as it 
will not cook any longer; take out a pint of the gravy, 
add a teaspoonful of browned flour, a dessertspoonful of 
tomato catsup; stir until it thickens; put into a gravy- 
boat and serve with the veal. 

VEAL CUTLETS. 

Two large veal cutlets, 

A teacupful of bread crumbs, 

A teaspoonful of chopped parsley, 

A teaspoonful of summer savory, 

Salt and cayenne pepper to the taste, 

One large onion, 

One egg. 

Rub the veal cutlets with egg; sprinkle them well with 
bread crumbs, and brown them in butter and lard, 



THE KENTUCKY HOUSEWIFE. 



105 



mixed, for about ten minutes. Peel and chop the onion, 
and brown that also; add to the gravy a pint of boiling 
water, the parsley, powdered summer savory, salt and pep- 
per. Put the cutlets back, and let them simmer for an 
hour. Take them up; stir a tablespoonful of tomato 
catsup in the gravy, and pour it over the cutlets. If the 
gravy should be thin, a teaspoonful of browned flour 
should be put in before the catsup. 

VEAL LOAF. 

Three pounds of lean veal. 

Two pounds of fresh pork. 

Two teaspoonfuls of black pepper, 

A small saltspoonful of cayenne pepper, 

Two teaspoonfuls of salt, 

One tablespoonful of summer savory, 

Ten pulverized crackers, 

Six eggs. 

Chop the veal and pork as fine as possible; mix the salt 
and pepper together and put into the meat; then the 
crackers, eggs; lastly the summer savory — rubbed very 
fine. Mix well with the hands; mold into a loaf, and 
put it in a pan with a teacupful of water. Add occasionally 
a few small pieces of butter on the top, which will assist 
in basting, cooking and browning nicely. Bake carefully 
in a good oven for two hours, but don't let it be too hot. 

VEAL LOAF.— No. 2. 

Three pounds of veal cutlets, 

A teacupful of bread crumbs, 

Half a teacupful of sweet milk, 

A tablespoonful of butter, 

A teaspoonful of powdered summer savory, 

A dessertspoonful of salt, 

Nutmeg to the taste, 

One egg. 



106 THE KENTUCKY HOUSEWIFE. 

Chop the cutlets a3 fine as possible ; add the bread 
crumbs, milk and butter melted ; mix thoroughly ; then 
put in the summer savory, eggs, salt and cayenne pepper. 
Put into a nice shaped bowl, and bake for three hours, 
basting occasionally with a little hot water. It would be 

o J 

a great improvement to put a teacupful of Madeira wine 
in the water when basting it. Serve cold. 

VEAL LOAF.— No. 3. 

Three pounds of lean veaJ, 

Two pounds of fresh pork, 

Two heaping teaspoonfuls of black pepper, 

Two heaping teaspoonfuls of salt, 

One heaping tablespoonful of summer savory, 

One teaspoonful of thyme, 

Ten pulverized crackers, 

Yelks of sis raw eggs. 

Chop the veal and pork as fine as possible ; rub the 
thyme and summer savory to a powder, and mix with the 
meat, then add the well beaten yelks. Lastly, put in the 
pulverized crackers, and, when thoroughly mixed, season 
with the salt and black pepper. Mold into a loaf and 
bake two hours, basting constantly with butter and hot 
water. Just half an hour before it is done, add three 
tablespoonfuls of wine, and finish basting. 

TO STUFF A CALF'S HEART. 

One calf's heart, 

Four tablespoonfuls of soaked bread, 

Half a teaspoonful of chopped onion, 

Half a teaspoonful of powdered summer savory, 

A tablespoonful of butter, 

Yelk of one raw egg, 

Salt, cayenne pepper and nutmeg to the taste. 
Mix the ingredients thorousfhlv : make a little hole in 
th/ heart, and put the ingredients in with a piece of fat 



THE KENTUCKY HOUSEWIFE. 



107 



bacon, skewered over the end. Put on in water enough to 
keep it well covered, and boil for an hour. Serve with a 
gravy, as given in the recipe below. 

FOR THE GRAVY. 

Take a coffeecupful of water the heart has boiled in, 
mix a teaspoonful of browned flour with a tablespoon- 
ful of butter. Stir in the gravy until it thickens, and add 
a cooking-spoonful of wine. Pour this over the heart. 

TO STUFF A CALF'S LIVER. 

One calf's liver, 

One pint of bread crumbs, 

One chopped onion, 

One teaspoonful of summer savory, 

One teaspoonful of chopped parsley, 

Salt, black pepper, and mace to the taste. 

Take out all the veins of the under side, and make 
deep incisions on the other side. Mix the stuffing well 
together, and put carefully in the incisions, and skewer 
each tightly. Pepper, and dredge with flour, not forget- 
ting to put two thin slices of pickled pork on top. Put 
into a pan, with a pint of water. Baste well for an hour 
and a quarter; then take out of the pan, thicken the gravy 
with a little browned flour, adding allspice and wine to 
the taste. Pour over the liver, and serve very hot. 

CALF'S HEAD A LA TERRAPIN. 

One calf's head, 

One pint of the water the head has boiled in, 

One teaspoonful of allspice, 

One tablespoonful of white flour, 

One teaspoonful of browned flour, 

Two large cooking-spoonfuls of butter, 

Half a tumblerful of Madeira wine, 

Salt, cayenne pepper, and mace to the taste. 



108 



THE KENTUCKY HOUSEWIFE. 



Boil the calf's head until perfectly done. Chop up the 
meat with the brains, taking out the bones and gristle. 
Put into a saucepan, with the pint of water it has boiled 
in. Let it simmer. Mix perfectly smooth the butter and 
flour, adding two tablespoonfuls of the liquor. Stir into 
the calf's head. Add the allspice, mace, salt and cayenne. 
Let it simmer until it thickens, and just before taking it 
off the fire, pour in the wine. Garnish the dish with thin 
slices of lemon. This is just as delicious baked. 



Take out the brains and parboil. Put the head in a 
pot with cold water enough to cover it, and the onions 
whole, with a little salt. Boil until tender enough to take 
out all the bones. Then season with cayenne pepper, salt, 
cloves, and nutmeg to the taste. Dredge with flour, and 
fry a light brown. Season the brains also with salt, nut- 
meg, cayenne pepper, to the taste. Add the butter, yelk 
of the egg, and two rolled crackers. Mix well with the 
hands, shape into little cakes, and fry a light brown. 

TO MAKE THE GRAVY FOR FRIED CALF'S HEAD. 



Two-thirds of a pint of water the head has boiled in, 

Two tablespoonfuls of butter, 

A dessertspoonful of flour, 

A wine glass of wine, 

Salt, and cayenne pepper to taste. 



CALF'S HEAD FRIED. 



One calf's head, 

Yelk of one egg, 

A tablespoonful of butter, 

Two rolled crackers, 

Salt and cayenne pepper to taste, 

Ground cloves and nutmeg to taste, 

Two large onions. 




Mix the flour and butter perfectly smooth, and stir in the 



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109 



two-thirds of a pint of the water the head has boiled in. 
Then the salt and cayenne pepper to the taste. Boil until it 
thickens, and just before taking it off, add the wine glass of 
wine. Put the calf's head in the center of the dish, pour 
the gravy over it, and garnish with thin slices of lemon, 
and sprigs of parsley, in alternation, until the head is cov- 
ered. Put the little cakes, made of the brains, around the 
dish. 

TO BAKE SWEETBREADS. 

Three sets of sweetbreads, 
Two tablespoonfuls of butter and lard, 
One coffeecupful of bread crumbs, 
Two eggs. 

After the sweetbreads have been well boiled and are 
cold, roll them carefully first in the egg, then in the 
crumbs. Let them stand, so as the egg and crumbs 
will dry on them ; then have the lard and butter, half and 
half, in a hot skillet ; put in the sweetbreads, and baste 
constantly for fifteen minutes. Serve either with a tomato 
or champignon sauce. 

TO STEW SWEETBREADS WITH CREAM. 

One set of sweetbreads, 

One pint of rich cream, 

One dessertspoonful of butter, 

Two teaspoonfuls of flour, 

Salt, cayenne pepper, and nutmeg to the taste. 

Cook the sweetbreads thoroughly, pick off the gristle 
and fat. Cut into small pieces, and put into a saucepan 
with the cream. Boil five minutes, and add the butter 
and flour well creamed. Lastly the salt, cayenne pepper, 
and nutmeg to the taste. This quantity can be increased 
according to the number to be served. 



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THE KENTUCKY HOUSEWIFE. 



TO FRY SWEETBREADS. 

Three sets of sweetbreads, 

One large coffeecupful of sweet milk, 

One teaspoonful of flour, 

One dessertspoonful of butter, 

Salt and black pepper to the taste, 

One well-beaten ea;g. 

Three sets means six sweetbreads. Wash them clean; 
put them into a kettle of boiling water, with a teaspoonful 
of salt. Boil slowly for twenty minutes, then throw them 
into cold water. After five minutes, take them out and set 
them away to get cold. Have ready the batter made of the 
above ingredients; split the sweetbreads, dip each piece 
into the batter, and fry a nice brown in hot lard. 

TO FRY SWEETBREADS.— No. 2. 

Three sets of sweetbreads, 
One large coffeecupful of sour milk, 
One teaspoonful of flour, 
One teaspoonful of butter, 
One well -beaten egg, 
A saltspoonful of soda, 
Salt and black pepper to the taste. 

Wash the sweetbreads clean, put them into a saucepan 
with boiling water, and half a teaspoonful of sal f . Let 
them boil for twenty minutes, then put them into cold 
water for about fifteen minutes, and put them aside to get 
cold. Beat the egg, add the flour, then the butter melted. 
Dissolve the soda in a little water, and beat into the sour 
milk until it foams, then stir in the egg. Season to the 
taste; split the sweetbreads, dip in the batter and fry in 
hot lard a cinnamon brown. 



THE KENTUCKY HOUSEWIFE. 



Ill 



TO COOK CHAMPIGNONS WITH SWEETBREADS. 

Two cans of champignons, 

Two sets of sweetbreads, 

Three teaspoonfuls of white flour, 

One teaspoonful of brown flour, 

One pint of clear soup, 

One large cooking-spoonful of butter, 

Two wineglassfuls of wine, 

Mace, salt and cayenne pepper to the taste. 

Cook the sweetbreads thoroughly, and break into small 
pieces, taking care to get off all the skin and gristle. Cut 
up the champignons and put them, with their liquor, into 
a saucepan with the clear soup. Boil three-quarters of 
an hour, then add the salt, pepper and mace, also the 
sweetbreads. Mix the butter with the flour, put into the 
sweetbreads and stir until it thickens. Just before taking 
the saucepan off the fire add the wine. Serve very hot. 

CROQUETTES.— No. i. 

Half a pound of the breast of chicken or turkey, 

Half a pound of sweetbreads, 

Half a pound of bread crumbs, 

Half a pound of butter, 

Three teaspoonfuls of chopped parsley, 

One teaspoonful of grated onion, 

Four eggs, 

Nutmeg, salt and cayenne pepper to the taste. 

Put the bread crumbs into a saucepan and pour over 
them hot water enough to mash perfectly smooth. Add. 
the yelks of two eggs, stir over the fire until a moderately 
stiff panada is made, and set aside to cool. Chop the 
meat and sweetbreads as fine as possible, add the panada, 
butter, parsley, salt and cayenne pepper. When thor- 
oughly mixed, add the other two eggs, both whites and 



112 



THE KENTUCKY HOUSEWIFE. 



yelks, and shape as pears. Break into a pan two more 
eggs, and have ready some stale bread crumbs. Roll each 
croquette in the egg, then in the crumbs, and let them 
stand for a while to dry. Drop in boiling lard, and fry a 
cinnamon brown. Be sure to cook the sweetbreads before 
chopping, and if they are not to be had, substitute for 
them four tablespoonfuls of rich cream. The more creamy 
the croquettes are, the more delicious they will be. 

CROQUETTES.— No. 2. 

One set of sweetbreads, 
Half a teacupful of chopped turkey breast, 
Two-thirds of a pint of boiling cream, 
One small teacupf ul of stale bread crumbs, 
One small onion, 

A dessertspoonful of chopped celery, 
A quarter of a pound of butter, 
One teaspoonful of chopped parsley, 
Salt, cayenne pepper, and nutmeg to taste. 

Pour the boiling cream over the bread crumbs and 
mash smooth. Parboil the sweetbreads, and chop very 
fine; grate the onion and mix all well together with the 
hands and shape as pears; roll in egg, then in stale bread 
crumbs; drop in boiling lard and fry a cinnamon brown. 

OYSTER CROQUETTES. 

One hundred large oysters, 

A small teaspoonful of chopped onion. 

Twelve sprigs of parsley, 

Half a pound of butter, 

Two tablespoonfuls of flour, 

One pint of rich cream. 

Put the oysters into a sauce-pan, over a moderate fire, 
and let them cook slowly until the leaves are well opened, 
then drai-n well through a colander. Take out the 



THE KENTUCKY HOUSEWIFE. 



113 



muscles, and chop the oysters, but don't chop them too 
fine. Season to the taste with salt, black and cayenne 
pepper. Chop the onion and parsley very fine, and mix 
well with the oysters. Put the butter into a large frying 
pan; add the flour, and rub with a spoon until perfectly 
smooth; then add slowly the cream, stirring over a brisk 
fire until it becomes a smooth paste. If this should be 
too thick, add a little more cream, or some of the juice 
strained from the oysters; for the paste must be the con- 
sistency of thick custard. Put the oysters into the paste, 
and let all cook over a slow fire for ten minutes; stirring 
gently every minute or two. Now spread the mixture on 
a dish and let it get cold. Shape the croquettes ; roll in 
stale bread crumbs and egg ; put them in a frying basket, 
and fry a nice brown in hot lard. Should the mixture be 
too soft to shape the croquettes, take out a spoonful at the 
time ; roll first in bread crumbs, then in egg, and again 
in crumbs, and let them stand awhile before putting them 
in the frying basket. Should the weather be at all warm, 
it would be well to put the mixture in the ice-chest for 
an hour or two before shaping them. — Mr. Morris Hopkins, 
Philadelphia, Pa. 

SALMON CROQUETTES. 

One pound of cooked salmon, 
One pound of mashed potatoes, 
Half a teaspoonful of curry powder, 
Two tablespoonfuls of butter, 
Two tablespoonfuls of cream, 
Salt and cayenne pepper to taste. 

Take all of the bones out of the salmon and skin. 
Chop very fine, and mix all well together. If too stiff, add 
a little more cream. Shape as croquettes, and fry quickly 
in boiling lard. 



114 



THE KENTUCKY HOUSEWIFE. 



QUENELLES. 

One pound of ground chicken or turkey breast, 
Siz ounces of panada, 

A quarter of a pound of chopped beef suet, 
A quarter of a pound of butter, 
A tablespoonf ul of scraped pork, 
Two tablespoonfuls of cream sauce, 
One teaspoonful of chopped onion, 
Nutmeg and grated lemon rind to the taste, 
Salt and pepper to the taste. 

Mix the panada and meat well together with the hand ; 
add the butter, salt, pork, and cream sauce, and work for 
two or three minutes, then put in the onion, nutmeg, 
pepper, salt, and grated lemon rind. Let the seasoning be 
so delicate, that the taste of no one ingredient can be de- 
tected above the other. Shape about three inches long, 
two inches wide and two inches thick ; roll in flour, and 
cook as croquettes. Serve with a white champignon sauce 
poured over them. 

BOUDINS A LA RICHELIEU. 

Some raw turkey breast, 
One half as much butter, 
Three eggs, 

Salt, nutmeg and pepper to taste. 
Take as much turkey breast as you wish, say a heavy 
pound; grate and pound in a mortar until it can be passed 
through a fine sieve; add half as much butter as there is 
turkey breast, and one-third as much paste, made as 
follows: Take the inside of a loaf of bread, soak it in 
milk, and dry on the range, but don't let it get in the 
least hard, then add the butter until it becomes a stiff 
paste, lastly the eggs, nutmeg, salt, and pepper to the 
taste. Fry a small piece in boiling water, to see that it is 



THE KENTUCKY HOUSEWIFE. 



115 



not too stiff or too soft. If too stiff add more yelks. The 
above should be a light-yellow in color. 

TO MAKE THE SAUCE FOR THE BOUDINS. 

One fourth of a box of truffles, 

One large wineglassful of sherry wine, 

One aschalot. 

Chop and cook the aschalot; put into a pan with the 
sherry wine, then add the chopped truffles. Let all cook 
again until nearly dry, then stir in a tablespoonful of 
brown sauce. Simmer for ten minutes, and put into a dish 
to cool. The boudin should be the shape and size of a 
wafer cake, and rolled in heavy white paper, wet with 
sweet oil inside and outside. Then boil in clear soup for 
twenty-five minutes, and serve with the sauce. 

ASPEC JELLY. 

Three pints of clear soup, 
One box of Cox's gelatine, 
Half a pint of wine, 
One tablespoonful of vinegar, 
Whites and shells of three eggs, 
Six whole cloves, 
Salt to the taste, 
One Lemon. 

Put the soup in a saucepan with the wine, gelatine, 
vinegar, cloves, rind and juice of a lemon, salt and egg 
shells. Lastly, stir in the well-beaten whites of the eggs. 
Boil twenty minutes, let it settle for five minutes and 
strain through a jelly bag. 

HOW TO MOLD ASPEC JELLY. 

Put the mold on ice, pour in until about one-third 
full; let the jelly get stiff, then cut some thin slices of 
cooked sweetbreads, champignons and truffles, which place 



116 



THE KENTUCKY HOUSEWIFE. 



tastefully on the jelly, with some cooked peas here and 
there. Pour on some more jelly, let it get stiff, put some 
more champignons, etc., and so on, uutil the mold is full. 
This is a delightful dish to be served as a course at a din- 
ner, lunch^, or supper. 

RISSOLES. 

A quarter of a pound of the breast of chicken or turkey, 

A quarter of a pound of sweetbreads, 

A quarter of a pound of butter, 

A pint of rich cream, 

A teaspoonful of parsley, 

Yelks of three hard-boiled eggs, 

Nutmeg, salt, and cayenne pepper to the taste. 

Chop the chicken, sweetbreads and parsley, very fine, 
and mix with the butter; then stir in the cream, and hard- 
boiled eggs rubbed very fine; when thoroughly mixed, put 
in the nutmeg, salt and cayenne pepper; put all into a 
saucepan, and stir until it boils, then put it in the ice 
chest to get cold. Make some nice pastry, roll very thin, 
and cut with a biscuit cutter ; roll an oblong shape, put 
in a large spoonful of the mixture, turn the pastry, which 
will make it a half-moon shape; grease the ends inside 
with a little butter, and press them gently together; dip in 
egg, then in vermicelli, which must be broken in small 
pieces. Let them stand a little while, then fry in boil- 
ing lard like croquettes. 

BRAINS IN SHELLS. 

One quart of brains, 
One tumblerful of sweet cream, 
One cooking-spoonful of butter, 
Salt and black pepper to the taste, 
One teaspoonful of nour. 

Soak the brains until the blood has disappeared entirely 



THE KENTUCKY HOUSEWIFE. 



117 



from them; pick the gristle and bone from them, and par- 
boil until white and tender; then add the cream, butter, 
flour, pepper and salt, and stew until done; break up the 
brains with a spoon until fine, put them in shells with 
grated bread crumbs and small pieces of butter on top, 
and put them into the oven to brown. This recipe 
applies to hogs' brains. Calves' brains can be cooked the 
same way, and a little of the extract of celery put in just 
before filling the shells is a great improvement. 

CREME DE VOLAISLE. 

Half a pound of chicken breast, 

Half a pound of beef suet, 

Half a pound of butter,, 

Two cans of champignons, 

One teacupful of boiled chopped beef tongue, 

One teacupful of truffles, 

Two tablespoonfuls of cream, 

Salt, cayenne pepper and mace to the taste, 

Five eggs. 

Grind the meat and suet, then pound through a col- 
ander, so as to get out all the sinews and threads; add the 
eggs, one at a time, beating as for cake; then the salt, 
cayenne pepper, mace, and liquor of the champignons; 
mix well, and line a mold made for the purpose, leaving a 
hollow in the center for the sauce, which make in the fol- 
lowing manner: Cut up the champignons and mix with 
the tongue; then add the cream, butter, and a little more 
cayenne pepper, and salt to the taste; fill the hollow, leav- 
ing out some to go around the mold when it is served; 
cover over with a little of the chicken mixture, put the 
tin top tightly on, and steam for three hours. Decorate 
the dish with cut-up truffles and hard-boiled eggs, accord- 
ing to taste. Serve hot, 



SAUCES FOR MEATS. 



TO MAKE A SAUCE FOR BOUILLI. 

One pint of water the bouilli was cooked in, 
One saltspoonful of gound allspice, 
One teaspoonful of browned flour, 
Two tablespoonfuls of Madeira wine, 
Salt and black pepper to taste. 

Take the pint of water the bouilli has cooked in ; skim 
off all of the grease, and if very thick, add half a tea- 
cupful of hot water. Stir in the allspice and the browned 
flour, moistened with a little cold water to mix it. Let 
this boil five minutes, and just before putting it in the 
sauce-boat heat the wine and stir it in. Put the bouilli 
on a heated dish, garnish tastefully with the vegetables, 
and small sprigs of parsley. 

CAPER SAUCE. 

A quarter of a pound of butter, 

A pint of boiling water, 

A tablespoonful of flour, 

Salt to the taste, 

A tablespoonful of capers. 

Ci am the butter and flour, and mix slowly with the 
boiling water and salt. Let it boil until it is as thick as 
cream, then put in the capers ; should capers not be conven- 
ient, put in a tablespoonful of chopped cucumber pickle, 
or a teaspoonful of vinegar. 

118 



THE KENTUCKY HOUSEWIFE. 



119 



TO MAKE DRAWN BUTTER. 

One pint of milk, 
Two tablespoonfuls of butter, 
One teaspoonful of corn starch, 
Salt to the taste. 

Put the milk on in a saucepan. While it is boiling, rub 
the corn starch and butter well together, and stir in until 
it thickens ; then put in salt to the taste. This can be 
served either with a tablespoonful of capers, or two hard- 
boiled eggs, chopped, and stirred in. If capers are used, 
have them in the sauce-boat, and pour the drawn butter 
over them. The sauce-boat must be heated. Flour can 
be used for thickening if preferred. 

MINT SAUCE. 

Two tablespoonfuls of fresh mint, 
One teaspoonful of brown sugar, 
Half a teacupful of vinegar, 
Half a teacupful of water. 

Put the vinegar, sugar and water in a gravy-boat. 
Chop the mint very fine and stir in. Let this stand for 
half an hour before using it. This quantity can be in- 
creased according to the number of guests to be served. 

TOMATO SAUCE FOR STEAKS AND CHOPS. 

One pint of tomatoes, 

One small carrot, 

Two whole cloves, 

A small piece of a blade of mace, 

Salt and black pepper to the taste, 

Qne onion. 



120 



THE KENTUCKY HOUSEWIFE. 



The tomatoes must be measured after they have been 
peeled and cut up. Peel and quarter the onion; scrape 
and divide the carrot. Put the tomatoes into a saucepan 
with the other ingredients, and stew until the carrot and 
onion are tender. Pour through a sieve, return to the 
saucepan, and thicken with a teaspoonful of flour, and a 
dessertspoonful of butter. Serve very hot. 



BROWN SAUCE FOR MEATS. 

One pint of clear soup, 

One teaspoonful of browned flour, 

One dessertspoonful of butter, 

Salt and cayenne pepper to the taste. 

Put the soup into a saucepan with hot water under- 
neath, with the salt and cayenne pepper. While it is boil- 
ing, rub the flour and butter together, and stir in the 
sauce until it thickens, then serve. A small wmeglassful 
of sherry or Madeira wine can be added just before serving 
if preferred. 

TO MAKE THE OYSTER SAUCE FOR BOILED 

TURKEY. 

One quart of oysters, 
One pint of cream or rich milk, 
One dessertspoonful of flour, 
Salt and black pepper to the taste. 

Strain the liquor from the oysters, and put it into a 
saucepan to boil; add the cream, then the flour moistened 
with a little cold water. Let this boil until it thickens, 
then season, and drop in the oysters. When they curl, 
take them off; serve in a sauce boat. If cream is not to 



THE KENTUCKY HOUSEWIFE. 



121 



be had, put into the milk a cooking-spoonful of butter, 
and a tablespoonful of flour 0 

SAUCE FOR QUENELLES. 

Two cans of champignons, 

One pint of cream, 

A heaping tablespoonful of butter, 

One tablespoonful of flour, 

Nutmeg, salt and cayenne pepper to the taste. 

Cut the champignons up in small pieces, and put them 
into a saucepan with their own liquor, to cook gently for 
half an hour. Stir in the cream, and while boiling, mix 
the butter and flour well together, and add to the cham- 
pignons by degrees. Boil for five minutes, then season 
with the nutmeg, salt and cayenne pepper. Use two 
tablespoonfuls of this sauce for the quenelles, leaving out 
the champignons. 

TRUFFLE SAUCE. 

One pound can of truffles, 
One pint of clear soup, 
One tablespoonful of butter, 
One teaspoonful of white flour, 
One teaspoonful of browned flour, 
Two tablespoonfuls of sherry wine, 
' Salt and cayenne pepper to the taste. 

Chop the truffles, and put them with their liquor into a 
saucepan with the clear soup. Boil steadily for half an 
hour. Rub the flour and butter together, stir in the 
truffles, and simmer until thick, then add the wine, salt 
and cayenne pepper. This sauce is delicious in an 
omelette, only don't put as much of the sauce as of the 
truffles. This is also delicious for meats and entrees. 



122 



THE KENTUCKY HOUSEWIFE. 



A SAUCE FOR EITHER BAKED OR BOILED FISH. 

One teaspoon ful of mixed mustard, 

One tablespoonful of walnut or mushroom catsup, 

One dessertspoonful of butter, 

One tablespoonful of olive oil, 

Two medium-sized cucumber pickles, 

Salt and cayenne pepper to the taste, 

One large onion. 

Chop the onion very fine, sprinkle with a little browned 
flour, and fry until well browned. Mix the onion and cat- 
sup together, and boil five minutes, then stir in the oil, 
butter, salt and cayenne pepper. Lastly, the cucumber 
pickles, chopped very fine. 



SAUCE A LA HOLLAND AISE FOR FISH. 

One pint of boiled milk, 

Two tablespoonfuls of butter, 

One tablespoonful of flour, 

One tablespoonful of Madeira wine, 

One tablespoonful of capers, 

Salt and cayenne pepper, to the taste, 

One egg. 

Put the milk into a saucepan, and when it comes to a 
boil, stir in the well-beaten eggs, salt and cayenne pep- 
per, also extract of celery, to the taste. Cream the butter 
and flour until perfectly smooth, and stir into the milk 
until it thickens. Have the capers in the sauce boat, and 
pour the sauce over them, and serve very hot. 

LOBSTER SAUCE. 

Make a sauce a la Hollandaise; heat the lobster and 
stir in. Shrimp and salmon sauce can be made in the 
same way. Do not cut up the shrimps, and simply take 



THE KENTUCKY HOUSEWIFE. 



123 



out the bones, and remove the skin of the lobster and 
salmon. Always serve these sauces hot, with fish. 



CHAMPIGNON SAUCE. 

Two cans of champignons, 

One quart of clear soup, 

One dessertspoonful of flour, 

One cooking-spoonful of butter, 

Two tablespoon fuls of wine, 

Salt and cayenne pepper to the taste. 

Cut the champignons into small pieces, and cook in 
their own liquor for half an hour. Let the clear soup 
come to a boil, and add to the champignons, with the 
salt and cayenne pepper. Rub the flour and butter, and 
stir in the champignons until quite thick, say the thick- 
ness of rich cream. Heat the wine and pour in just be- 
fore serving. 

CREAM SAUCE FOR BOILED TURKEY. 

One pint of the water the turkey was boiled in, 

Two tablespoonfuls of butter, 

One tablespoonful of flour, 

Half a coffeecupful of boiled milk, 

Three stalks of celery, 

Salt to the taste. 

Put the pint of water in a saucepan on the fire; put 
in the boiled milk, cream the butter and flour, and stir in. 
Add the salt; cut the celery about four inches long; boil it 
twenty minutes and drop into the sauce. Slice some 
pieces of the breast of boiled turkey, enough for a nice 
dish, and pour the sauce over them. This is delicious, 
and can be served as a course, after fish. 



124 THE KENTUCKY HOUSEWIFE. 

ft 



TARTARE SAUCE FOR FISH. 

The yelks of two hard-boiled eggs, 
The yelks of two raw eggs, 
Eight tablespoonfuls of olive oil, 
Three dessertspoonfuls of vinegar, 
One teaspoonful of chopped onion, 
One tablespoonf ul of capers, 
Salt and cayenne pepper, to the taste. 

Mash the hard-boiled eggs; add the raw eggs to them, 
and beat until perfectly smooth and light. Then beat in 
well, the oil and vinegar, in alternation. Add the onion 
and capers; lastly the salt and cayenne pepper. Serve cold 
in a sauce-boat. 



WHITE SAUCE FOR VEGETABLES. 

One pint of sweet cream, 
Two pieces of celery, 
One teaspoonful of flour, 
One dessertspoonful of butter, 
Salt and black pepper to the taste. 

Boil the cream with the celery until it tastes well of it, 
then take it out and put in the salt and black pepper to 
the taste ; rub the flour and butter together, and stir in 
until it thickens. If celery is out of season, tie a salt- 
spoonful of celery seed in a piece of fine muslin, and boil 
in the cream ; or the celery can be left out altogether. 



* 

FOWLS AND GAME. 



TO BOIL A TURKEY. 

Sprinkle a cloth with flour, tie the turkey up in it. put 
it in a pot and cover with cold water ; let it boil slowly for 
half an hour, taking off the scum as it rises ; set the pot 
back ; let it simmer slowly for two hours, or two and a half, 
according to the size. Serve with a white sauce. 

THE SAUCE. 

One pint of the water the turkey has boiled in, 
Half a teacupful of cream. 

Put the water into a saucepan ; add the cream and salt 
to the taste ; let it boil, and while boiling mix a teaspoon- 
ful of flour with cold water; stir in, and let it boil until it 
thickens ; have ready in the sauce-boat, the chopped yelks 
of four hard-boiled eggs, and pour the sauce over them ; 
garnish the turkey with slices of hard-boiled eggs, and 
a little of the sauce poured over it. 

TO ROAST A TURKEY. 

Tie the legs and wings together, or fasten with skewers. 
Put in the stuffing, salt and pepper well ; dredge with 
flour, lay three thin slices of pickled pork across the breast 
bone, and put it into a pan with a pint of hot water; 
increasing it as you think necessary to make a suf- 

125 



126 



THE KENTUCKY HOUSEWIFE. 



ficient quantity of gravy. Baste it frequently, and 
roast from two hours and a half to three hours, according 
to its size. When it is done, take some of the gravy, say a 
pint, put in a teaspoonful of flour and stir until it thickens. 
Chop up the gizzards and liver, which have been previously 
well cooked, and mix with the gravy. It is always well, 
when putting the turkey to roast, to put a pan over it, 
until half done, then remove the pan so as to let it brown 
nicely. This will keep the turkey from roasting too 
quickly, or drying up. 

STUFFING FOR A TURKEY. 

One loaf of stale bread, 
A quarter of a pound of butter. 
One teaspoonful of summer savory, 
Salt and black pepper to the taste, 
The yelks of three eggs. 

Cat off all the crust of the bread, and pour on it enough 
hot water to soak it thoroughly; then squeeze all of the 
water out of it. Put the pepper and salt in the bread, 
mix with the eggs and summer savory; then put all into 
the turkey, and sew it up carefully. 

TO STUFF A TURKEY WITH OYSTERS. 

Twenty -five large oysters, 
Half a pint of bread crumbs, 
One tablespoonful of chopped celery, 
Two tablespoonful s of cream, 
Salt and black pepper to the taste, 
The yelk of one egg. 

Chop the oysters fine, mix with the celery, cream and 
bread crumbs; add the yelk of the egg, then the salt and 
pepper. Mix thoroughly, and put in the turkey. Boil, 
as in the recipe for boiling a turkey, and serve with oyster 
auce. 



THE KENTUCKY HOUSEWIFE. * 127 



ANOTHER WAY TO ROAST AND STUFF A TURKEY. 

One turkey, weighing ten or twelve pounds, 

One dozen chopped oysters, 

One pint of bread crumbs, 

One teaspoonf ul of powdered summer savory, 

One large cooking- spoonful of butter, 

Black pepper, salt and nutmeg to the taste, 

Two eggs. 

Truss the turkey; put the salt, pepper, nutmeg and 
summer savory in the bread crumbs; rub in the butter, 
then moisten with the eggs; add the chopped oysters, and 
stuff the turkey, sewing it up very carefully, so as the 
stuffing will not come out; cut three thin slices of pickled 
pork, lay them across the breast bone, dredge the turkey 
with flour, and put into a pan with one inch of water in 
it. Roast for two hours and a half, basting frequently. 
Make a sauce of the drippings, into which stir in the 
giblets, which have been previously cooked and chopped 
fine. Thicken this sauce with a little brown flour. 

CHESTNUT STUFFING FOR A TURKEY. 

One teacupful of boiled mashed chestnuts, 

One teacupful of mashed sweet potato, 

One dessertspoonful of butter, 

One wineglassful of cream, 

Salt to the taste, 

Black pepper to the taste. 

Mix the potato, chestnut and cream well together, 
then add the salt and black pepper. When the turkey is 
half roasted, put in the stuffing, and continue to baste well 
until done. Get the Spanish chestnuts. This makes a 
delicious stuffing for quails also. 



128 



THE KENTUCKY HOUSEWIFE. 



TO ROAST A GOOSE. 

One young goose, 

Three large onions, 

One teaspoonful of powdered sage, 

Two teacupfuls of bread crumbs, 

One heaping tablespoonf ul of butter, 

One tablespoonf ul of chopped pork, 

Salt and pepper to the taste; one egg. 

As you truss the goose, cut out the neck and put back 
the piece of flesh that surrounded it. Sprinkle pepper 
and salt over the goose and dredge with flour. Keep the 
giblets for the gravy. Lay on the breast bone three thin 
slices of pickled pork, put it in the pan with a quart of 
hot water, and baste every ten or fifteen minutes. If it is 
a green goose cook two hours, if an older goose, cook nearly 
three hours. Make a nice brown gravy, put the chopped 
giblets in and serve in a boat. Have some nice apple 
sauce in a dish to serve also with the goose. 

TO ROAST A CHICKEN. 

One tender, fat chicken, 
Two-thirds of a pint of bread crumbs, 
Half a teaspoonful of summer savory, 
One dessertspoonful of butter, 
Salt and black pepper to the taste. 

Wash the chicken and wipe dry. Rub the butter with 
the bread crumbs and the powdered summer savory, then 
the salt and pepper. Stuff the inside of this and skewer 
well. Put two thin slices of pickled pork across the breast 
bone, and a pint of hot water in the pan. Have a good 
oven; baste frequently for an hour and a half. Put the 
giblets on to cook at the same time you put the chicken to 
roast; chop very fine, dredge some flour in the pan, and 



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129 



when the gravy thickens stir, in the giblets, adding salt 
and pepper. Serve the gravy in a boat. 

TO BOIL A CHICKEN. 

One fat, tender chicken, 

Two-thirds of a pint of bread crumbs, 

Half a teaspoonful of sweet marjoram, 

One dessertspoonful of butter, 

Salt, black pepper and nutmeg to the taste. 

Wash the chicken and wipe dry; rub the butter and 
bread crumbs together, and if too dry, add a teaspoonful 
of water ; then put in the powdered majoram, salt, black 
pepper, and a suspicion of nutmeg; stuff the chicken with 
this, and skewer tightly ; wrap a cloth around the chicken 
and boil until tender, which will take from an hour and a 
quarter, to an hour and a half; make a rich drawn butter, 
and stir in two chopped hard-boiled eggs; pour some over 
the chicken and serve the rest in a boat. 

FRICASSEE OF CHICKEN. 

One tender chicken, 

One teacupf ul of butter, 

One tablespoonful of flour, 

One bunch of parsley, 

A saltspoonful of celery seed. 

Wash the chicken and cut it up as for frying ; put into 
a stewpan, with hot water enough to cover it, the celery 
seed and salt; let it boil gently, taking off the scum as it 
rises, until it is tender, which will take about one hour ; 
then rub the butter and flour together, put into the stew- 
pan with the well chopped parsley; let it stew fifteen 
minutes ; add the yelks of two raw eggs; stir as you 
would for custard, and boil five minutes longer. Serve on 
a dish with boiled rice arranged nicely around it. When 



130 



THE KENTUCKY HOUSEWIFE. 



putting the celery into the stewpan, put it in a thin piece 
of muslin. 

BROWN FRICASSEE OF CHICKEN. 

One chicken, 

One cupful of suet dripping or lard, 

One teaspoonful of salt, 

One tablespoonful of flour, 

One tablespoonful of butter, 

A teaspoonful of summer savory tied in a bag, 

Cayenne pepper to the taste. 

Cut the chicken into joints, dividing the back and 
breast into two pieces each; lay these into cold water, 
slightly salted, for half an hour, and wipe dry; roll each 
piece in flour; heat a cupful of dripping or lard ; add the salt 
and pepper, and when the fat is at boiling point, lay in 
the pieces of chicken, frying brown on both sides; when 
all the pieces are fried, lay them in a saucepan and cover 
with boiling water, lettiug the water be an inch above the 
chicken; it will be well to pour this water into the frying 
pan first, to simmer for a few minutes, so as to secure a 
little of the gravy: cover closely, and if the chicken is 
tender, it will be done in an hour and a half. For the 
gravy, take a pint of what the chicken was boiled in, cream, 
flour and butter; stir into the broth, and simmer until 
it thickens. Put the chicken on a hot dish, pour over 
some of the gravy, and put the rest in a boat. Put the 
summer savory in the chicken, when put to boil, and take 
it out before making the gravy. 

TO FRY CHICKEN. 

One fat, tender chicken, 

Two thin slices of pork, 

One teacupful of sweet cream, 

Two teaspoonfuls of chopped parsley, 

One teacupful of pure lard. 



THE KENTUCKY HOUSEWIFE. 



131 



Divide the chicken nicely ; salt and pepper each piece, 
using black pepper, and dredge with flower; then lay them 
aside on a board until you get the pork fried and the lard boil- 
ing. Drop in a few pieces at the time, allowing room in 
the pan for each piece to be nicely turned; as fast as the 
pieces are fried, put them on a dish over hot water to keep 
them hot while the gravy is being made; pour off some of 
the grease, dredge in flour, and let it brown; have the 
parsley in the cream; pour in a little at the time, and let 
it get thoroughly mixed; put the chicken back in the 
gravy for three or four minutes; then arrange on a dish 
and pour the gravy over. 

JAMBALAYA OF CHICKEN AND RICE. 

One good sized chicken, 

Two large tomatoes, 

One thin slice of pickled pork, 

One teacupful of rice, 

Salt and cayenne pepper to the taste, 

One large onion. 

Prepare the chicken as for gumbo; peel and cut up the 
tomatoes and onions, and fry all together; while frying, 
slowly, have the rice boiling, and boil until it swells; add 
it to the chicken, etc., and fry until a light brown. 

CURRY. 

Two tablespoonfuls of curry, 
One teaspoonful of ground ginger, 
One teaspoonful of salt, 
Three tablespoonfuls of flour, 
Yelks of two hard-boiled eggs, 
One quart of clear water. 

Prepare the meat as for a stew; mash the yelks well; 
add to them the curry, ginger and salt; mix well with the 
water; then put in the flour; stew the meat in this mixture 



132 



THE KENTUCKY HOUSEWIFE. 



until done; serve with rice. Put the meat in the center 
of the dish, pour the sauce over it, and put the rice around 
it. By the sauce is meant what the meat was stewed in. 

CHICKEN PIE. 

One tender chicken, 
Two pints of sweet milk, 
Half a pound of butter, 
Two tablespoonf uls of flour, 
Salt and black pepper to the taste, 
One quart of water. 

Divide the chicken as for frying, and put it on with 
the quart of water, which should be freshly boiled. When 
it is done, take it out of the pot; then simmer the water 
until reduced to a pint; then add the salt, pepper, milk, 
butter and flour. Boil ten minutes, and line a dish with 
pie crust; fill it with the chicken; cover with a top crust, 
and bake slowly one hour. A little celery can be boiled 
with the chicken or a bunch of parsley. Just keep the 
chicken covered with water, while it is cooking. 

TO ROAST DUCKS. 

One medium sized onion, 

One teaspoonful of powdered summer savory, 

One teacupf ul of bread crumbs, 

One tablespoonful of butter, 

Salt and pepper to the taste. 

The above ingredients are for stuffing one duck. 
Select a young duck, and fill it with the stuffing; sprinkle 
a little salt and black pepper on top, and dredge with 
flour. Lay two thin pieces of pickled pork across the breast 
bone, and put it into a pan with a little hot water. Baste 



THE KENTUCKY HOUSEWIFE. 



133 



frequently, and cook for an hour. Serve with brown 
gravy, made of the giblets and currant jelly. 

TO ROAST WILD DUCKS. 

Some currant jelly, 
A few thin slices of lemon, 
One thin slice of pickled pork, 
Salt, pepper and flour. 

Do not stuff, but put a teaspoonful of black pepper 
inside of the duck; sprinkle flour and salt on the outside, 
and lay the slice of pork across the breast bone. Put it 
in the pan with a pint of hot water; have a hot fire, and 
baste frequently for twenty or twenty-five minutes, accord- 
ing to the size. Make a brown gravy; stir in currant jelly 
to the taste, and serve in a boat. Garnish the dish with 
thin slices of lemon and small sprigs of parsley. 

TO COOK CANVAS BACK DUCKS. 

One canvas back duck, 
Some currant jelly, 
Salt and black pepper. 

Wipe out the inside of the duck, and if at all strong, 
wash out with a little saleratus water; sprinkle the inside 
with black pepper, also sprinkle a little on the outside, 
with some salt and flour; lay a thin slice of pickled pork 
across the breast bone; have a very hot fire, baste every five 
minutes, and let the duck cook just eighteen minutes; 
When putting the duck in the pan, a pint of hot water 
could be put in to baste with. Make a brown gravy of 
clear soup, currant jelly, and wine to the taste. Serve 
quickly, as a canvas-back should never be overdone, or al- 
lowed to stand; some like it just red hot through. The 
gravy can be omitted if objected to. 



134 



THE KENTUCKY HOUSEWIFE. 



TO BROIL PRAIRIE CHICKEN. 

One fat young prairie chicken, 
Four tablespoonfuls of butter, 
Salt and black pepper to the taste. 

Pepper the chicken, and rub with a little butter; have 
a hot fire; broil a little on one side, then on the other; 
have some more butter in a pan, with pepper and salt; 
press the chicken well in it, then broil until done. Put on 
a hot dish, and pour over it the melted butter in which it 
was pressed; garnish with sprigs of parsley, and serve im- 
mediately. 

TO BOIL GROUSE. 

One good -sized grouse, 

A quarter of a pound of butter, 

Salt and black pepper. 

Split the grouse down the back; have ready one half of 
the butter in a hot skillet; pepper the grouse well; put it 
in the skillet; keep pressing and turning it all the time it 
is cooking, and add the rest of the butter by degrees. Put 
it on a heated dish; pour over the gravy that is in the 
skillet, and garnish with sprigs of parsley; roast a grouse 
as you would a canvas-back, only cook it fifteen minutes 
longer. Serve it with wine and jelly in a brown sauce. 

TO ROAST QUAILS. 

A few oysters. 

Some bread crumbs, 

Butter, salt and black pepper. 

Put over each breast bone a thin slice of pickled pork, 
and a little salt and pepper. For each quail chop the soft 
parts of two oysters. Mix a little butter, some of the 
oyster liquor, with a heaping tablespoonful of bread 
crumbs, and salt, and black pepper to the taste. Put this 



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135 



quantity in each bird; put them into a pan with a little 
hot water, baste well, roast twenty minutes, and serve 
quickly; garnish the birds and around the dish with sprigs 
of parsley. Another way to roast quails is simply to put 
a teaspoonful of black pepper inside of each bird, with 
the pork, etc., on the outside; and baste well, or make a 
chestnut stuffing, as for turkey, and fill each bird with 
some of it. 

TO BROIL QUAILS. 

Have a quick fire; put the quails on the broiler, and 
have some butter, pepper and salt in a pan near by; when 
each side of the quail has been partly broiled, press well 
in the pan holding the butter, etc. ; drain each bird well, 
return to the broiler, and cook until done. Serve on some 
nicely cut squares of toast. 

A NICE DISH OF QUAILS AND TRUFFLES. 

Eight fat young quails, 
One wineglassful of wine, 
Half a pound of truffles, 
One pint of clear soup, 
Salt and pepper to the taste. 

Cut out the breasts of eight quails; divide them and 
broil very delicately; cook the truffles for three-quarters 
of an hour in the pint of clear soup; thicken with a tea- 
spoonful of browned flour and a tablespoonful of butter; 
then add the wine; arrange the quails' breasts nicely on a 
dish; sprinkle the truffles over them; then pour over the 
sauce. 

TO ROAST REED BIRDS. 

Some nice, fat reed birds, 
Black pepper, butter and salt. 

Kub them with butter, and sprinkle with black pepper* 
Have a good fire; put them in a pan with a little butter, 



136 



THE KENTUCKY HOUSEWIFE. 



and baste well for fifteen minutes. These little birds are 
so delicate that you can eat bones and all. They can be 
fried also in the following manner: Split them down the 
back; place each bird on pieces of buttered toast to catch 
the juices; sprinkle them with pepper, and have butter in 
the pan; baste well, and allow about twelve minutes, as 
they will cook quicker when split open. 

TO ROAST SNIPE AND WOODCOCK. 

Some snipe or woodcock. 

Some thin slices of pickled pork, 

Butter, black pepper and salt. 

First pluck them and take the skin off the heads and 
necks. Put the heads under the wings, pepper each one 
well, lay one thin slice of pickled pork across the breast 
bone of each bird and skewer it. Have a bright fire; put 
each bird over a slice of buttered toast, to catch the trail. 
Put a little butter in the pan to start the basting, and 
baste each bird well every five minutes, cook twenty min- 
utes; sprinkle a little salt over each bird, and serve 
quickly on the pieces of toast they were cooked on; gar- 
nish with sprigs of parsley, and slices of lemon. 

TO ROAST VENISON. 

A haunch of venison, 
Some wine and currant jelly, 
Brown gravy as required. 

Sprinkle the Venison with pepper and salt, and cover 
the whole with white paper greased with butter. Put it 
in the oven with a little hot water, and two or three thin 
slices of pickled pork on top. Baste well for about two 
hours, then remove the paper, and baste well for nearly an 
hour longer, so as to brown nicely. Make a brown gravy, 
by dredging the gravy in the pan with both white and 



THE KEJNTUt^y HOUSEWIFE. 



137 



browned flour, then add wine and currant jelly to the 
taste. Serve very hot in a boat. 

TO BROIL VENISON STEAKS. 

Some nicely cut venison steaks, 

A few thin slices of lemon, 

Some currant jelly, and sherry wine. 

Have a good fire, pepper the steaks well, broil partly on 
one side, then on the other. Take them off, rub with 
butter, return to the gridiron, broil a few minutes longer, 
and put them on a hot dish. Melt some currant jelly, 
and while hot, add wine to the taste. Put a few small 
pieces of butter on each steak, then pour the wine and 
jelly over, which must be very hot. If wine and jelly are 
objected to, then broil as you would a beef steak. Arrange 
some thin slices of lemon and sprigs of parsley around the 
dish. 



SALADS. 



SALAD DRESSING.— No. I. 

The yelks of sixteen eggs, 
Twenty tablespoonfuls of oil, 
Fifteen tablespoonfuls of vinegar, 
Nine tablespoonfuls of water, 
Salt and cayenne pepper to the taste. 

Beat the eggs, add the oil, vinegar and water in alter- 
nation, beating well all the time, then the salt and cayenne 
pepper; put this into a saucepan with boiling water under- 
neath, and stir constantly and rapidly until the consistency 
of very thick custard; put it away to get perfectly cold. 
This will be sufficient for one large turkey. Always cut 
up as much celery as you have turkey, which must never 
be chopped, but cut in dice. The advantage of this dress- 
ing is, the proportions are so perfect that enough for six 
turkeys can be made in less than three-quarters of an 
hour. The water is put in to keep the vinegar from tast- 
ing too strong, or it would destroy the taste of the oil and 
make the salad too acid. I always use this dressing when 
making a large quantity of salad. 

SALAD DRESSING.— No. 2. 

One well- boiled chicken, 

Two teacupfuls of celery cut in dice, 

Two teacupfuls of cream, 

One tablespoonful of mixed mustard, 

Two heaping tablespoonfuls of butter, 

Vinegar, salt and cayenne pepper to the taste, 

The yelks of four eggs. 

138 



THE KENTUCKY HOUSEWIFE. 



139 



Put the cream into a saucepan, and when it comes to a 
boil stir in the butter, vinegar, salt and cayenne pepper, 
lastly the well-beaten eggs; stir well until it becomes like 
thick boiled custard; then take it off of the fire, put the 
saucepan in cold water, and stir until it cools, so as to 
keep it from curdling; take off the skin and fat of the 
chicken, cut it in dice, and with the celery, mix carefully 
with the dressing. 

SALAD DRESSING. — No. 3. 

Two tablespoonfuls of mixed mustard, 

Two tablespoonfuls ©f butter, 

Three tablespoonfuls of oil, 

Three tablespoonfuls of vinegar, 

One pint of rich cream, 

Salt and cayenne pepper to the taste, 

Five eggs. 

Scald the cream, stir the vinegar in the yelks of the 
eggs, add the cream and butter, stirring well to keep from 
curdling, until it thickens; take it off the fire, and when 
cold, beat in the mustard, cayenne pepper and salt. The 
whites of the eggs can be beaten very light and added to 
the mixture when it is cold, but it will be found good 
enough without them. A little of the extract of celery is 
a great improvement. This will keep for a week on the 
ice. 

SWEETBREAD SALAD. 

The yelks of two hard-boiled eggs, 

The yelks of two raw eggs, 

One teaspoonful of dry mustard, 

Two cruets of the best oil, 

One tablespoonful of vinegar, 

Salt and cayenne pepper to the taste. 

Mash the yelks of the eggs smoothly together, then 
sprinkle in the mustard, and beat in by degrees the oil and 



140 THE KENTUCKY HOUSEWIFE. 

vinegar. Season to the taste, and beat hard for a few min- 
utes. If it is too stiff, add the juice of one lemon. Have 
the sweetbreads well cooked and picked to pieces, taking 
off all of the skin. Put the dressing on in alternate lay- 
ers with the sweetbreads, and garnish the dish with small 
heads of crisped lettuce. 

SHRIMP SALAD. 

Two cans of shrimps, 
Yelks of two hard boiled eggs, 
Yelks of two raw eggs, 
Twelve tablespoonfuls of oil, 
Salt, cayenne pepper to taste. 

Mix the eggs perfectly smooth, then beat in the oil 
slowly, alternating every third tablespoonful with half a 
teaspoonful of vinegar and three drops of lemon juice. 
When very light add the salt and cayenne pepper to the 
taste. Don't put this over the shrimps until they are to be 
served. In the winter, cut up as much celery as you have 
shrimps, and mix in. In the summer, put the shrimps in 
the center of the dish, pour the dressing over them, and 
put delicate pieces of lettuce around. Always put the 
dressing on the ice for a while before serving. If this 
quantity should not be enough, more oil, vinegar and 
lemon juice can be beaten in. 

A SALAD OF CABBAGE AND CELERY. 

One pint of cabbage, 

One pint of celery, 

One teacupful of vinegar, 

A tablespoonful of butter, 

A teaspoonful of mixed mustard, 

A tablespoonful of rich cream, 

Salt and cayenne pepper to taste, 

Yelks of two eggs. 



THE KENTUCKY HOUSEWIFE. 



141 



Beat the eggs, stir in the vinegar, mustard, melted but- 
ter, salt and cayenne pepper. Put all into a saucepan 
with boiling water underneath, and stir steadily until it 
thickens. When cold, add the cream. Cut the cabbage 
and celery in small pieces ; mix well, and pour the dressing 
over. 

DRESSING FOR COLD SLAW. 

Yelks of two hard-boiled eggs, 

Yelks of two raw eggs, 

Five tablespoonfuls of oil, 

Three dessertspoonfuls of vinegar, 

Salt and cayenne pepper to the taste. 

Shave the cabbage with a sharp knife until you have a 
quart. Put it in a dish and set it on the ice for an hour. 
Mash the hard-boiled eggs smoothly, then mix the raw 
ones with them. Beat the oil and vinegar in the eggs, 
alternately, and carefully, to prevent curdling. Lastly, 
add the salt and cayenne pepper. Have the dressing in a 
small bowl, and pour it over the cabbage as you serve it. 
The above quantity will be sufficient for six persons. 



VEGETABLES. 



TO BOIL POTATOES. 

When putting potatoes on to boil, always choose them 
of equal size, or the small ones will cook too quickly, and 
the large ones will not be sufficiently cooked. Let the 
water be boiling, and put in it a teaspoonful of salt. 
Either peel the potatoes or boil them without peeling. 
Put them in the boiling water, and boil until thoroughly 
done, which will take about half an hour. Pour off the 
water, sprinkle a little salt over them, shake them around 
gently, remove the lid, and let them remain about five 
minutes over the fire to steam. They should be dry and 
flaky. Never let them remain in the water a moment 
after they are done, and serve immediately. 

TO BAKE POTATOES WITH THEIR JACKETS ON. 

Choose them of equal size. Have your oven well 
heated, and bake until tender. A large potato will take 
an hour, a medium-sized one about three-quarters of an 
hour. Serve as soon as done. If underdone, they will be 
very indigestible ; neither should they be overdone. 

MASHED POTATOES. 

One quart of mashed potatoes, 
Half a teacupf ul of cream, 
One table^poonl'ul of butter, 
Salt to the taste. 

142 



THE KENTUCKY HOUSEWIFE. 



143 



Boil them properly, then throw them into a colander 
and mash them well through it. After they are thor- 
oughly mashed, put them into a saucepan with hot water 
underneath, and add the butter, cream and salt. Beat well 
for five or ten minutes and serve. If cream is not to be 
had, use milk and increase the quantity of butter. If 
preferred to be baked, put into a baking dish, and brown 
in the oven for about ten minutes. 

TO BAKE POTATOES WITH BEEF. 

Mash and peel as many potatoes as you have guests to 
serve, and have them all as near the same size as possible. 
Put them in the pan with the beef. If medium sized, three 
quarters of an hour will be sufficient for baking them; if 
large, it will require one hour. As often as you bas^e the 
beef baste the potatoes, and when done and nicely browned, 
serve them on the same dish, arranged nicely around the 
beef. 

SCALLOPED POTATOES. 

Eight good sized Irish potatoes, 
A heaping tablespoonful of butter, 
Flour, salt and black pepper. 

Peel the potatoes and slice them thin. Have ready a 
deep dish that will hold two quarts. Put in a layer of 
potatoes, dredge well with flour, then a second layer of 
potatoes, which dredge again with flour, and sprinkle a 
little salt and black pepper. On the third layer, cut the 
butter in small pieces, and arrange nicely over the potatoes, 
then fill up with rich milk or cream, leaving room enough 
in the dish to cook slowly for two hours. If the potatoes 
should soak up the milk or cream, add more, so as to have 
the potatoes creamy, when they go to the table. Be sure 
not to cook too rapidly. This Quantity will be sufficient for 
a family of eight. 



144 



THE KENTUCKY HOUSEWIFE 



TO STEW POTATOES. 

One quart of boiled potatoes, 

One pint of sweet milk, 

One large cooking spoonful of butter, 

One heaping teaspoonf ul of flour, 

Salt and black pepper, to the taste. 

Boil the potatoes, and while hot, cut them in dice, 
then measure a quart. Put the milk into a saucepan, and 
when it comes to a boil, put in the potatoes and let them 
simmer. While simmering, cream the butter and flour, put 
into the potatoes and stir until the milk is the consistency 
of thick custard, then add salt and a very little black 
pepper. A teaspoonf ul of chopped parsley is sometimes a 
pleasant addition. Be sure, after putting the potatoes in 
the milk, not to let them cook long or hard enough to 
break, and get mushy. One pint of cream can be used, 
and in that case leave out the butter. 

SARATOGA POTATOES. 

Three large potatoes, 
Half a pint of fresh lard, 
A little salt. 

Peel the potatoes, and cut them with a potato cutter 
into slices as thin as a wafer. Put them into a pan of ice- 
water for half an hour. Have the collander in a pan in 
the oven with the door open. Put a few slices at the 
time in the boiling lard, and when a delicate yellow, 
take them out, and put them in the collander to dry, 
sprinkling a little salt over them as you put them in. 
When all are fried, put them in a heated dish and serve. 
A frying basket made of fine wire is exceedingly nice for 
frying the potatoes in, as you can take them out of the lard 
without any trouble, by merely lifting the basket and pour- 



THE KENTUCKY HOUSEWIFE. 



145 



ing them into the collander to drain. The pan underneath 
the collander is intended to catch the grease. 

FRIED POTATOES. 

Take cold boiled potatoes and cut them in slices about 
a quarter of an inch thick. Have ready some boiling lard 
and butter mixed. Then throw in the potatoes, and stir 
until they are a light yellow. Put into a sieve before the 
fire for a moment; sprinkle a little salt over them, and 
serve in a very hot dish. 

POTATOES A LA LYONNAISE. 

One pound of cold boiled potatoes, 
Two teaspoonfuls of minced onion, 
Two teaspoonfuls of chopped parsley, 
One large cooking-spoonful of butter, 
Salt and black pepper to the taste. 

Slice the potatoes. Put the butter into a skillet; when 
hot, throw in the potatoes and onions, and fry until a light 
brown; then put in the chopped parsley, and when 
thoroughly mixed put into a heated napkin, which must 
be in a heated dish. Don't put the cover on the dish, 
simply close the napkin over the potatoes. 

POTATOES A LA PARISIENNE. 

Have a little round potato cutter about three-quarters 
of an inch in diameter. Peel the potatoes and cut as 
many small ones from each potato as you have guests to 
serve. Have the lard boiling, put the little balls into a 
frying basket, and hold it in the lard until the potatoes 
are done and nicely browned, which will take about fifteen 
minutes. Take them out and sprinkle salt over them. 
They are nice to garnish a dish of broiled fish with, or to 
garnish a beaf steak or game with. The pieces of potatoes 



146 



THE KENTUCKY HOUSEWIFE. 



left from the cutting can be boiled or mashed. Potatoes 
cut this way, boiled about fifteen minutes, and dressed 
with a nice white sauce, are very pretty with boiled fish. 

POTATOES A LA NEIGE. 

Prepare the potatoes as for mashed potatoes. Place the 
dish they are to be served in over hot water, and press the 
potatoes through the colander into the dish, having pre- 
viously heated the colander. They will look like rice or 
vermicelli, and will be very oretty served with venison, 
roast beef, or beef tongue. 

SHOE-FLY POTATOES. 

There is a machine that comes expressly for cutting 
shoe-fly potatoes. The potatoes are cut in strips like 
macaroni. Have the boiling lard in the skillet, put the 
potatoes in a frying basket, then put the basket into the 
hot lard, fry a nice brown and they will be done. Then 
sprinkle salt through them. Serve in a heated dish with 
the top off. 

POTATO CROQUETTES.— No. I. 

Twelve large potatoes, 

Two tablespoonfuls of butter, 

One teaspoonful of chopped parsley, 

Salt, black pepper and nutmeg to the taste, 

Six eggs. 

Boil, peel and mash the potatoes, and let them get 
cold; then put them into a bowl with the butter and beat 
until thoroughly mixed; then put in the yelks of four of 
. the eggs and two whole ones; continue to beat until very 
light; add the nutmeg, salt, pepper and parsley; shape as 
croquettes, dip them in egg and bread crumbs, and fry a 
light brown. Serve immediately. These are particularly 
nice with fish. 



THE KENTUCKY HOUSEWIFE. 147 

POTATO CROQUETTES.— No. 2. 

Six large potatoes, 

A tablespoonful of butter, 

One wineglassful of cream, 

Yelks of two eggs, 

Salt to the taste. 

Peel, boil and mash the potatoes until perfectly smooth; 
add the salt, then the butter, cream, and lastly the eggs; 
shape as croquettes, dip in egg and bread crumbs and fry 
in boiling lard a nice brown. It would be well, after mix- 
ing, to let it stand in a cold place for an hour, so as to 
handle easily. 

TO BAKE SWEET POTATOES. 

Six large sweet potatoes, 
Two heaping tablespoonfuls of sugar, 
Two heaping tablespoonfuls of butter, 
A little salt. 

Boil the potatoes ; when done, peel and slice length- 
wise, in two or three pieces; first put in a deep baking 
dish a layer of potatoes, one tablespoonful of sugar, one 
tablespoonful of butter, cut in small pieces, and arranged 
over the potatoes; then another layer of potatoes, sugar 
and butter; lastly some thin slices of butter, and sugar 
sprinkled freely over them. Bake about twenty minutes. 
Serve hot. Before sprinkling sugar on top, sprinkle about 
two tablespoonfuls of hot water, then the sugar. 

TO FRY TOMATOES. 

Six large ripe tomatoes, 
Half a tumblerful of cream, 
Some brown sugar, 
Salt and black pepper. 



Slice the 



tomatoes half an inch thick, but don't peel 



148 



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them. Put a few slices at a time into a hot skillet with a 
cookings-poonful of butter. Fry a good brown; take them 
out carefully, place them in a dish which you must have 
over hot water; and over each layer, sprinkle about a des- 
sertspoonful of sugar, a little salt and black pepper. 
When all are fried, pour the cream into the skillet and 
dredge in flour enough to make it as thick as a drawn 
butter; stir until smooth, and pour over the tomatoes. If 
cream is not convenient, they will be just as good with- 
out it. 

TO STEW TOMATOES. 

Three pints of tomatoes, 

Three tablespoonfuls of bread crumbs, 

One saltspoonful of chopped onion, 

One dessertspoonful of butter, 

One dessertspoonful of brown sugar, 

Salt and black pepper to the taste. 

Peel and cut enough tomatoes to make three pints. Put 
them into a saucepan with the chopped onion, salt and 
pepper. Let them stew for half an hour, then add the 
bread crumbs, sugar and butter; stew for an hour longer, 
chopping the tomatoes frequently while stewing, then 
serve. 

STUFFED TOMATOES. 

One dozen large tomatoes, 

One teacupful of chopped tenderloin, 

Two tablespoonfuls of chopped ham, 

One tablespoonful of chopped parsley, 

One teaspoonful of salt, 

Half a teaspoonful of white pepper, 

Four pounded crackers, 

One large chopped onion. 

Cut off the stem of each tomato and take out the seed 
and the pulp, chop fine, and mix with the ham, parsley 



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149 



and onions, then put in the salt and pepper, lastly the 
crackers. If too stiff, thin with a little water or soup 
stock. Fill the tomatoes well with this, put cracker pow- 
der and small pieces of butter on each, and bake in a 
moderate oven about an hour. Use the tenderloin of 
beef. 

TO STUFF TOMATOES.— No. 2. 

Eiglit firm, ripe tomatoes, 

One pint of bread crumbs, 

One teaspoonful of chopped parsley 

Half a teaspoonful of chopped onion, 

Salt and black pepper to the taste, 

One egg. 

Moisten the bread crumbs a little; mix with the parsley, 
salt and pepper. Out off a slice from the stem side 
of the tomato, take out the cores and seeds; chop the 
cores, and mix with the stuffing. Brown the onion slightly 
in the skillet with a teaspoonful of butter; put the stuff- 
ing in and brown that a little also. Then add a dessert- 
spoonful of butter and the egg. Stir quickly to prevent 
it from curdling. Cook ten minutes, and stuff the toma- 
toes with it. Place them close together in a pan; put 
some grated Cheshire cheese over each tomato; cover 
closely, baste frequently, and bake slowly for one hour. 
Eemove the cover and brown nicely. 

TO BAKE TOMATOES WITHOUT STUFFING. 

Six good ripe tomatoes, 

A teaspoonful of salt, 

Half the quantity of black pepper, 

One cooking-spoonful of butter. 

Wash the tomatoes nicely, cut out a little piece from 
under each stem, and put in the little hollow a little salt, 
black pepper and a small pinch of butter. Put them in a 



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baking dish with two tablespoonfuls of hot water; bake 
and baste for one hour, and after basting, brown, for 
ten minutes. 

TO SCALLOP TOMATOES. 

Eight large, full ripe tomatoes, 
Three tablespoonfuls of bread crumbs, 
One teaspoonful of salt, 
One saltspoonful of black pepper, 
One dessertspoonful of brown sugar, 
One tablespoonful of butter. 

Pour scalding water over the tomatoes, and when well 
skinned, get out the seeds and cut up the tomatoes fine. 
First, put in one-half of the tomatoes, then one-half of 
the bread crumbs; salt, pepper, butter and sugar. Sprinkle 
all well over the tomatoes in layers. Then put in the 
rest of the tomatoes and other things with the bread 
crumbs last and small pieces of butter scattered here and 
there on top. Bake one hour and serve. 

TO BOIL CABBAGE. 

Two heads of early York cabbage, 
One pint of drawn butter. 

Take the medium-sized heads of cabbage, pull off the 
outside leaves, cut through the heads to the stalks, then 
cut across the other way to the stalks, but don't cut 
through. Put them on in a pot two hours before dinner, 
in hot water enough to cover well, with a tablespoonful of 
salt in the water. Boil steadily for one hour, pour off this 
water, pour on some more hot water, leaving out the salt, 
and boil one hour longer. Put the heads in a hot dish, 
make a rich drawn butter and pour over the heads. After 
cutting the heads, tie them loosely together with a strong 
cord and clip it before putting the heads in the dish. 
This is delicious and perfectly digestible. 



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HOUSEWIFE. 



151 



TO FRY CABBAGE. 

Two quarts of cut up cabbage, 
Two thick slices of pickled pork, 
Salt and cayenne pepper to the taste. 

Put the chopped cabbage with the pork into a skillet, 
and cover with hot water. Keep it steadily frying for two 
hours, add the salt and cayenne pepper, and fry half an 
hour longer. Should the water boil down, add a little 
more, but not during the last half hour. Have a heated 
dish ready, put the pork in the center, and the cabbage 
around it. The cabbage must be freshly cut. 

HOW TO COOK BEETS. 

Some sugar beets, 
Butter, salt and pepper. 

Wash the beets, but don't trim the roots too close, or 
they will bleed, and lose their sweetness. If they are 
young, cook three hours; if old, cook four hours. When 
done, slice them, put into a hot dish; add butter, pepper 
and salt. If any should be left, pour vinegar over them, 
and they will be nice the next day. 

SPINACH. 

Wash and pick well; put it in a sauce pan with hot 
water underneath, with a little salt, and no more water 
than remains on the leaves after washing. Keep the 
water boiling underneath for an hour, taking care to chop 
it well with a spoon while cooking. Before serving, put 
in a little cream, salt and black pepper. After mixing 
well, steam for about five minutes, then put into a heated 
dish, and garnish the top with slices of hard-boiled eggs. 



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ASPARAGUS. 

Scrape the outside of the stalks, and cut off about an 
inch of the end. Tie them evenly in bundles, keeping the 
heads one way. Put them in well salted boiling water, 
and cook for a half an hour, or three quarters, according 
to the size of the stalks. Drain; have some nicely cut 
pieces of buttered toast at the bottom of a heated dish; 
lay the stalks in regularly, and pour over them some melted 
butter, or asparagus sauce. 

ASPARAGUS SAUCE. 

One pint of water the asparagus has cooked in, 
One cookingspoonful of butter, 
One dessertspoonful of flour, 
Salt and black pepper to taste, 
Yelk of one egg. 

Take the pint of water the asparagus was cooked in, put 
into a saucepan with hot water underneath ; when it comes 
to a boil, add the egg, salt and pepper. Rub the butter and 
flour well together, and stir in until the sauce is the con- 
sistency of boiled custard. When putting in the egg first, 
stir in it a tablespoonful of the boiling asparagus water, 
then put in the saucepan. This precaution is to keep it 
from curdling. 

TO COOK SUMMER SQUASH. 

One large summer squash, 
Two tablespoonf uls of cream, 
One tablespoonful of butter, 
Salt and black pepper to the taste. 

Have the squash young and tender; peel, cut up, and 
take out the seeds. Put it on in hot water, and cook 
steadily until perfectly done. Drain well and mash with 
a wooden spoon. Put into a saucepan, with the butter, 



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153 



cream, pepper and salt. Simmer, and stir constantly, until 
the squash looks dry, then serve very hot. 

BAKED CAULIFLOWER. 

One fine fresh cauliflower, 

One ounce of grated Parmesan cheese, 

One ounce of cracker powder, 

A tablespoonf ul of butter, 

A dessertspoonful of flour, 

White pepper and salt to the taste. 

Put the cauliflower, top down, in cold salt and water 
for an hour, then put it in a pot of well-salted boiling 
water, and boil for twenty minutes. While it is boiling, 
mix smoothly the butter and flour, let it simmer for a 
moment, and add to the boiling water, stirring until it 
thickens, not forgetting to put in the white pepper and 
salt to the taste. Lay the cauliflower in a baking dish, 
pour over the sauce, then sprinkle with the Parmesan 
cheese and cracker powder. Brown slightly and serve 
hot at once. 

CAULIFLOWER WITH WHITE SAUCE. 

Two nice heads of cauliflower, 
One pint of sweet milk of cream, 
One tablespoonful of butter, 
One teaspoonful of flour, 
Salt and white pepper to the taste. 

Take off the outside leaves of the cauliflower and cut 
off the ends of the stalks. Put them, with the heads 
downward, in salt and water for an hour. Then put 
them into a pot, with plenty of fast boiling water, and 
cook thirty-five minutes if large, and twenty-five if small. 
In the meantime, put on the cream to boil, add a tea- 
spoonful of flour and let it simmer until it thickens. 
Season to the taste and pour over the cauliflower. If 



154 



THE KENTUCKY HOUSEWIFE. 



milk is used, rub the flour into a tablespoonful of butter, 
and simmer until the milk thickens. 

CAULIFLOWER SERVED WITH FRIED CHICKEN. 

One quart of sweet cream, 
One dessertspoonful of butter, 
One dessertspoonful of flour, 
Salt to the taste. 

Put the cream into a saucepan with hot water under- 
neath; cream the butter and flour, and when the cream 
boils, stir in until it thickens, then add the salt. Put in 
a teaspoonful of chopped parsley just before taking it off 
the fire. Place the heads of cauliflower in the center of 
the dish, and pour some of the dressing over them. Ar- 
range the pieces of fried chicken around them, pour the 
rest of the dressing over, and serve very hot. 

GREEN PEAS. 

Gather them just before being cooked; shell and put 
them on in boiling water, just enough to keep them well 
covered, and when fresh, they will only take twenty min- 
utes boiling. If young and tender, wash some of the pods 
and put them with the peas, always keeping the water a 
little above them. Do not let them boil too hard, or they 
will be mushy. If the water is allowed to boil down, they 
will be tough. If old, they will require longer cooking 
than twenty minutes. Put in the water, when putting the 
peas to cook, about a teaspoonful of salt. Some persons 
like a little sugar; in that case a dessertspoonful of gran- 
ulated sugar can be put into a quart of peas. 

TO COOK MARROWFAT PEAS. 

Three pints of hulled peas, 

Hot water enough to cover them, 

A teaspoonful of salt, 



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155 



These peas are later, somewhat richer in flavor, but not 
quite so delicate as the earlier ones. Put the peas into a 
saucepan, with the salt and hot water, and keep them 
covered while they are cooking. If very young, let them 
boil for twenty minutes. Throw off that water, and cover 
them with fresh hot water, giving them ten minutes more 
boiling. Now mix a teaspoonful of flour with a dessert- 
spoonful of butter, and stir in until the water thickens, 
then serve. Don't allow them to boil too hard, or they 
will be mushy. 

TO BOIL GREEN CORN. 

Trim off the husks and silk; put the corn into a pot of 
boiling water, with a dessertspoonful of salt, and cook 
twenty minutes. 

Another way: Leave on the silk and husks; put into a 
pot of boiling water, and a dessertspoonful of salt, and boil 
twenty-five minutes; and take off the husks and silk as 
quickly as possible and serve. 

TO STEW GREEN CORN. 

One dozen ears of corn, 

One quart of cold water, 

One tablespoonful of butter, 

One teaspoonful of flour, 

One pint cupful of boiled milk, 

Salt and black pepper to the taste. 

Cut the corn from the cob, put it on with the quart of 
water, and let it stew for half an hour. Drain off the 
water; mix the butter and flour with the milk, and add to 
the corn. Let it simmer about five minutes, season and 
serve. 



156 



THE KENTUCKY HOUSEWIFE. 



CORN PUDDING.— No. I. 

Twelve ears of corn, 

Half a pint of sweet milk, 

Half a pound of butter, 

A teaspoonful of flour, 

Salt and black pepper to the taste, 

Two eggs. 

Grate the corn; then scrape the cob so as to get out the 
milk; then add the sweet milk to it, salt, pepper, melted 
butter and flour, lastly, stir in slowly the well-beaten eggs. 
Bake in a slow oven one hour. 

CORN PUDDING.— No. 2. 

Two dozen ears of corn, 

A quarter of a pound of butter, 

A pint of milk, 

Four eggs, 

Salt and black pepper to the taste, 
A tablespoonful of flour. 

Grate the corn, stir in the milk and eggs, beaten 
together; then add the butter (melted) with a tablespoon- 
ful of flour mixed with it; lastly, the salt and black 
pepper. Bake one hour in a well-heated oven. Should 
this quantity be too much for the number of persons to be 
served, one-half the quantity can be made. 

CORN PUDDING.— No. 3. 

Eight ears of corn, 

One tablespoonful of butter, 

One teacupful of milk, 

One teaspoonful of flour, 

Salt and black pepper to the taste, 

Three eggs. 

First grate the corn, then, with a knife, scrape the cob 



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157 



to get out all of the milk. Beat the eggs light, and stir 
in; cream the butter and flour; mix with the milk, then 
add the corn; season to the taste, and bake three-quarters 
of an hour. 

CORN FRITTERS. 

Six ears of corn, 
A dessertspoonful of flour, 
Two tablespoonfuls of cream, 
Salt and black pepper to the taste, 
One egg. 

Grate the corn, beat the egg very light and mix with 
the corn; add the cream, flour, salt and pepper. Fry 
quickly in hot lard, as fritters. 

GUMBO. 

One large chicken, 

Three large tomatoes, 

One large onion, 

A quart of young okra, 

Two thin slices of pickled pork, 

Salt and cayenne pepper to the taste. 

Skin and divide the chicken. Peel and cut up the 
tomatoes and onion, and with the salt and cayenne pepper 
and pickled pork fry until the chicken is two-thirds done. 
Boil the okra in water enough to keep it covered for one 
hour; mix with the chicken, etc., and fry until thick, 
stirring quite often to keep it from sticking. 

TO FRY EGG-PLANT. 

fTut the egg-plant into slices a half an inch thick, 
leaving the skin on. Put them in salt and water and 
keep them well covered, so as to keep each slice under the 
water, and let them remain one hour. Make a batter, 
dip each slice in the batter separately, then into the bread 



158 



THE KENTUCKY HOUSEWIFE. 



crumbs. Have ready in a skillet some boiling lard; fry 
each slice a nice brown; drain, and serve in a heated dish. 
Another way is to pare and cut each slice a little less than 
a half an inch thick; drop into boiling lard, and fry a 
good brown, and salt and pepper them as you take 
them up. 

EGG-PLANT PUDDING. 

Two egg-plants, 
Telks of six hard-boiled eggs, 
A quarter of a pound of butter, 
A teaspoonful of chopped onion, 
A teaspoonful of sweet marjoram, 
Three teaspoonfuls of chopped parsley, 
Salt and cayenne pepper to the taste, 
One raw egg. 

Split the egg-plants and soak them in cold salt and 
water for two hours. Parboil them, peel and press out all 
the water. Chop very fine, mash the yelks of the hard- 
boiled eggs very smooth, and mix with the above. Add the 
onion, parsley and sweet marjoram, rubbed and sifted. Beat 
the raw egg and mix well, adding lastly, the butter 
melted, salt and cayenne pepper. Put into a baking-dish 
Tzith some grated cracker on top, and bake slowly for 
half an hour. 

TO FRY OKRA AND CORN. 

One pint of sliced okra, 

One pint of cut up corn, 

Half a teacup ful of milk, 

One teaspoonful of flour, 

One slice of pickled pork, 

Salt and black pepper to the taste. 

First fry the pork, then take it out, leaving only the 
grease in the pan. Put in the okra and let it fry ten 
minutes \ then add the corn and fry until thoroughly 



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159 



cooked. Mix the flour with the milk, pour it in the okra 
and corn, fry for five minutes longer, season, and serve. 
A teacupful of chopped tomatoes fried with the above in- 
stead of the milk, is an improvement, though it is very 
good without. 

LIMA OR BUTTER BEANS. 

Shell them and lay them in cold water for an hour (or a 
little longer, but not less) before cooking, as this makes 
them more delicate. When ready for cooking, put them 
into a saucepan with boiling water enough to cover them, 
and a little salt. Let them boil steadily for an hour, and 
if young, they will be done and tender; if old, they will 
take half an hour longer. When done, pour off nearly all 
the water, rub a teaspoonful of butter with a teaspoonful 
of flour; let it simmer for ten minutes, add salt and black 
pepper to the taste and serve. 

TO COOK SNAP BEANS. 

Two quarts of snap beans, 
One coffeecupful of rich milk, 
Two tablespoonfuls of butter, 
One teaspoonful of flour, 
Salt and black pepper to the taste . 

Snap the beans, and take every particle of string from 
them. Put into boiling water, with a teaspoonful of salt, 
and boil steadily for two hours, if young; if old, boil three 
hours. Boil the milk, rub the flour and butter together, 
and stir in the milk until it thickens. Pour the milk 
into the beans. Season, and simmer for five minutes 
longer, then serve. 

TO BOIL RICE. 

One teacupful of rice, 
Four teacupfuls of water, 
One teaspoonful of salt. 



160 



THE KENTUCKY HOUSEWIFE. 



Pick and wash the rice, rubbing it hard with the hands, 
and changing the water until it ceases to be milky. Put 
it in the saucepan with the salt, and pour over it the four 
teacupf uls of clear water. Let it boil steadily for fifteen 
minutes. Strain through a colander, return to the sauce- 
pan, and, with the top off, let it stand on the back of the 
range for half an hour to dry. 

RICE CROQUETTES. 

One teacupful of rice, 
One tablespoonful of butter, 
One tablespoonful of sugar, 
One teacupful of milk, 
One pint of water, 
Grated rind of one lemon. 

Wash the rice thoroughly, put it in a saucepan and 
pour over the milk and water hot. Let it boil until the 
rice is soft, say half an hour; add the butter, sugar, 
and grated lemon rind; mix well and spread on a large 
dish until it dries. Shape as pears, roll each in egg, then 
in bread crumbs, and let them stand for twenty minutes; 
fry in boiling lard a cinnamon brown, and serve hot. If 
necessary, drain the milk and water from the rice before 
putting in the other ingredients. 

RICE CROQUETTES.— No. 2. 

One large coffeecupf ul of cold boiled rice, 

Half a cupful of sweet milk, 

Two dessertspoonfuls of sugar, 

One teaspoonful of salt, 

Grated nutmeg to the taste, 

One egg. 

Boil the milk, add the salt, sugar and nutmeg; stir in 
the egg smoothly, boil a minute and take off to cool; add 
the rice, boil two minutes longer, and set on the ice to get 



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161 



stiff. Shape as pears, dip into the yellow of the eggs, 
then in grated bread crumbs, and fry a cinnamon brown in 
boiling lard. When preferred without sugar, a teaspoon- 
ful of finely chopped parsley or celery can be added. 

TO STEW CELERY. 

Four heads of celery, 
Four tablespoon fuls of cream, 
One dessertspoonful of butter, 
Salt and black pepper to the taste, 
One teaspoonf ul of flour. 

Wash the celery and take off the discolored parts; if 
there should be much cut off, have five heads. Cut them 
in pieces about two inches long, cover with water and boil 
steadily for half an hour. Now add the cream, and stew 
half an hour longer; cream the flour and butter, put into 
the celery, and stir until it thickens, then season. If 
cream is not to be had, substitute milk, and in that case, 
add anowiw; dessertspoonful of butter. 

TO FRY CELERY. 

Four heads of celery, 
Two well-beaten eggs, 
Four teaspoonf uls of wine, 
One dessertspoonful of flour, 
Four tablespoonfuls of lard, 
Two tablespoonfuls of butter, 
Salt to the taste. 

Cut the green tops of the four heads of celery, remove 
the outside stalks, and clean the lower parts well. Then 
cut each head in half, make a batter of the eggs, wine and 
salt. Have ready the lard and b itter in a hot skillet; dip 
each head in the batter, and fry nicely in the lard and but- 
ter; put them in a hot dish and pour melted butter over 
them. 



162 



THE KENTUCKY HOUSEWIFE. 



MACARONI. 

Six ounces of macaroni, 

One quart of tomatoes, 

One pint of clear soup, 

One dessertspoonful of sugar, 

Two tablespoonf uls of flour, 

Two tablespoonfuls of butter, 

Six tablespoonfuls of grated Parmesan cheese. 

Don't break the macaroni up, but put it in broken pieces 
of suitable size into hot water, and add two teaspoonfuls 
of salt; let it boil twenty minutes, then take it off; have 
ready the sauce, made in the following manner: Cook the 
tomatoes one hour, then strain; add the clear soup, ■ 
sugar, pepper and salt; let it boil, and while boiling, 
cream the butter and flour; stir in, and let it boil until it 
thickens. Mix all together. 

MACARONI.— No. 2. 

A quarter of a pound of macaroni, 

A quarter of a pound of grated Parmesan cheese, 

A teaspoonful of mixed mustard, 

Two tablespoonfuls of butter, 

Half a pint of rich cream, 

One pint of sweet milk, 

Salt and cayenne pepper to the taste. 

Boil the macaroni until it is tender, but not broken; 
drain the water off, and cover the saucepan to let it dry; 
boil the milk and cream together; mix the butter with a 
teaspoonful of flour and put into the boiling milk, stirring 
in one direction until it thickens; add the mustard; put 
in a dish a layer of macaroni, then of cheese, and of sauce, 
and so on until the dish is filled; put in the salt and pepper 
just before taking the sauce off the fire. Bake half an 
hour. 



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163 



MACARONI— No. 3. 

Six ounces of macaroni, 

A quarter of a pound of butter, 

A coffeecupful of cream, 

Five tablespoonfuls of grated Parmesan cheese, 

Two teaspoonfuls of mixed mustard, 

Salt and cayenne pepper to the taste, 

Two eggs. 

Boil the macaroni until perfectly tender; boil the cream 
and butter together, and stir in the eggs until the mixture 
thickens; then add the mustard, salt and cayenne pepper; 
put the dish that this is to be served in over hot water, 
and arrange in the following manner: A layer of the 
macaroni, then of the sauce, and one of cheese, and so on 
until the dish is filled; serve very hot. This can be put 
in a baking dish, and browned in the oven for twenty min- 
utes. If baked, sprinkle cheese generously over the top, 
and put small pieces of butter with it. 

MACARONI WITH WHITE SAUCE. 

Four ounces of macaroni, 

One pint of rich cream, 

One tablespoonful of butter, 

One dessertspoonful of flour, 

Four tablespoonfuls of grated Parmesan cheese, 

Salt and pepper to the taste. 

Boil the macaroni as in No. 1, or use spigetti, which is 
more delicate. Have the sauce made in the following 
manner. Boil the cream, put in the salt, pepper and 
extract of celery to the taste. Let this continue to boil, 
and while boiling, rub the butter and flour, and stir in the 
cream until it thickens. Arrange the macaroni and cheese 
in layers in the dish, and pour the sauce over. Serve 



164 



THE KENTUCKY HOUSEWIFE. 



immediately. This quantity will make enough for twice, 
so only serve half of it at the time. 

MACARONI SAUCE.— No 2. 

One pound of veal, 
Half a pound of chopped ham, 
One dessertspoonful of whole allspice, 
One teaspoonf ul of whole cloves, 
One small carrot, one small onion, 
Six bay leaves, one can of tomatoes, 
One fourth of a pint of sherry wine, 
Two tablespoonfuls of butter. 

Have cold boiled ham, scrape the carrot, peel the 
onion, and put into a saucepan, with allspice, cloves, bay 
leaves, tomatoes, salt and black pepper to the taste, and a 
little mace. Let all boil until done, stirring carefully all 
the time. Strain, thicken the sauce by rubbing a dessert- 
spoonful of flour with the butter; stir in, and let it simmer 
until the consistency of custard. Heat the wine and pour 
into the sauce. Boil the macaroni twenty minutes, 
arrange in the dish a layer of macaroni, one of grated 
parmesan cheese, then pour over some of the sauce. Now 
another layer of macaroni, etc., having the last a layer of 
cheese. Serve while hot. 

TO STEW ONIONS WITH CREAM. 

Six Spanish onions, 

Three teaspoonf uls of butter, 

One dessertspoonful of flour, 

Half a pint of cream, 

Salt and black p-pper to the taste. 

Boil the onions steadily, but not too rapidly, for two 
hours and a half, changing the water three times. Drain, 
put them into a saucepan with the cream, and let them 
simmer very gently. Rub the flour and butter, stir in the 



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165 



onions, until the cream is quite thick; add salt and black 
pepper, and serve immediately. Put the onions in the 
dish first, and pour the sauce over them. 

BOILED ONIONS. 

Time for young onions, sixty minutes, 
For old onions, an hour and a quarter. 

Take off the outer layers until you get to the crisp skin. 
Put them on in a plenty of boiling water, and a little salt. 
Let them cook steadily, but not too rapidly, according to 
the above directions. Pour off the water, add a teacupf ul 
of milk to a medium-sized dish of onions, a tablespoonful of 
butter, and a teaspoonful of flour. Simmer for five min- 
utes, and serve. 

TO COOK BURR ARTICHOKES. 

Get them young or they will not be tender. Wash them 
in salted water; then put them on in boiling water. Boil 
until you can pull off each leaf easily. Sprinkle a little 
salt over them; serve with drawn butter flavored with a 
little vinegar; or with a tartare sauce. Eat by dipping 
each leaf in the sauce. 

TO BOIL TURNIPS. 

Eight large white turnips, 
One cookingspoonful of butter, 
Two tablespoonfuls of cream, 
Salt and black pepper to the taste. 

Wash, peel and slice the turnips; put them into a sauce- 
pan with boiling water, and let them boil steadily until 
they are tender enough to be pressed through a sieve, 
which will take over an hour. Return to the saucepan, 
put in the butter, cream, salt and black pepper; stir 



166 



THE KENTUCKY HOUSEWIFE. 



well over a bright fire for twelve minutes, and serve very 
hot with boiled mutton. 

TURNIPS WITH WHITE SAUCE. 

Four large turnips, 

One pint of sweet milk, 

One tablespoonf ul of butter, 

One teaspoonful of flour, 

Salt and black pepper to the taste. 

Peel the turnips, cut first in strips, then in dice. 
Cover with hot water and let them cook until tender, 
which will take about an hour. Have ready the boiled 
milk ; drain the turnips, and pour the boiled milk over 
them, and return to the fire. Rub the butter and flour 
together, and stir in the turnips, until the milk thickens; 
add the salt and pepper, and serve. 

TURNIPS WITH BROWN SAUCE. 

Four good sized turnips, 
One coffeecupful of clear soup, 
One cooking-spoonful of butter, 
Salt and black pepper to the taste, 
One teaspoonful of flour. 

Peel the turnips, then cut into strips, and afterwards in 
dice. Put them into a saucepan, cover with boiling water, 
and simmer until half done, which will take about half an 
hour. Drain, and put them into a skillet with the cook- 
ing-spoonful of butter, and fry a nice brown. Heat the 
clear soup, pour over the turnips, and simmer five minutes. 
"While simmering, rub the teaspoonful of flour with the 
dessertspoonful of butter, stir in, and when the soup is the 
consistency of custard, pour into a heated dish with a 
cover to it, and serve. 



THE KENTUCKY HOUSEWIFE. 



167 



TO STEW SALSIFY. 

Several bunches of salsify, 

Half a pint of sweet milk, 

One tablespoonful of butter, 

One teaspoonful of flour, 

Salt and black pepper to the taste. 

Scrape the salsify and cut in pieces one inch long. Let 
them stand in cold water for twenty minutes, then put 
into a pot with a teaspoonful of salt, and boiling water 
enough to cover well. Cook until tender, which will take 
about two hours. Drain off the water, except a teacupf ul, 
which put into a saucepan with the milk ; and when it 
comes to a boil, rub the flour and butter together, and stir 
in until it thickens. Season to the taste, pour over the 
salsify, and let it boil up once. This sauce will do for 
about a quart of cut up salsify. 

SALSIFY FRITTERS. 

One quart of well boiled salsify, 
One dessertspoonful of butter, 
Two teaspoonfuls of flour. 

Mash the salsify as smooth as you can mash it. Add 
the flour and butter, and a little salt and black pepper, 
make into small cakes; dip into egg and fine bread crumbs, 
then drop in boiling lard, frying a nice brown as you 
would fritters, or simply dredge the cakes with flour, and 
fry as you would a flannel cake, only using more lard. 

TO BAKE SALSIFY. 

One quart of well-boiled salsify, 

Two tablespoonfuls of butter, 

A half a teacupful of cream, 

Two tablespoonfuls of bread crumbs, 

Salt and black pepper to the taste. 



168 



THE KENTUCKY HOUSEWIFE. 



The salsify must be boiled so as it will mash perfectly- 
smooth, then measure. Mix the bread crumbs with it, 
add the butter and cream, then the salt and pepper. Bake 
twenty minutes. The bread crumbs must be grated, and 
sifted. Put some on the top, with a few small pieces of 
butter. 

TO BOIL PARSNIPS. 

Eight large parsnips, 
One tablespoonful of salt, 
One gallon of water. 

If the parsnips are young, and not very large, scrape 
them and put them into a sauce-pan with the water boil- 
ing, and salt in it. Boil until tender, which will take 
about an hour. If they are old and large, peel thinly 
with a sharp knife, and boil for an hour and a half. Drain, 
put into a hot vegetable dish, and serve with butter, black 
pepper and salt put on them. If to be fried, boil as above, 
slice lengthwise, fry in boiling lard and butter; brown 
each side; drain, put in a hot dish, and put butter and 
black pepper on them. They are very nice served with 
roast beef or mutton. 

PARSNIP FRITTERS. 

Five large parsnips, 
One large tablespoonful of flour, 
One teaspoonful of brown sugar, 
One tablespoonful of butter, 
Black pepper, salt to the taste, 
Two eggs. 

Scrape and cut the carrots, put them into a saucepan 
with a teaspoonful of salt, and two quarts of boiling water. 
Boil until perfectly tender, then mash smooth; add the 
other ingredients, lastly the eggs. Make into round cakes 
and fry a nice brown on both sides. 



THE KENTUCKY HOUSEWIFE. 



169 



PARSNIP FRITTERS.— No. 2. 

Six good sized parsnips, 
One teaspoonful of flour, 
One tablespoonful of butter, 
One egg. 

Boil the parsnips for an hour and a half; skin and mash 
very fine, add the flour, the well beaten egg, and salt to 
the taste; shape into small round cakes, sprinkling a 
pinch of sugar over each cake. Put some lard and butter 
into a hot skillet, put in the cakes, and when nicely fried 
on each side, serve. 

TO BAKE PUMPKINS. 

Three pints of stewed pumpkin, 
One teacup ful of cream, 
One tablespoonful of cornstarch, 
Salt to the taste. 

Drain the pumpkin through a sieve, and add to it the 
cream, cornstarch and salt. Put into a baking dish and 
bake slowly for three-quarters of an hour. In place 
of the cream and cornstarch a coffeecupful of mashed 
sweet potatoes, mixed well with the pumpkin, and baked 
half an hour, is very nice. 

TO STEW PUMPKIN. 

Peel the pumpkin, take out the seeds, and cut into 
small pieces; put into a pot, with water enough to keep it 
from sticking; simmer for three hours, and when nearly 
done, take off the cover to allow some of the water to 
evaporate. This is delicious either as a vegetable, for 
puddings, or for corn bread. It will keep in a cool place 
for several days. When perfectly done drain through a 
sieve. 



170 



THE KENTUCKY HOUSEWIFE, 



HOMINY FRITTERS. 

Two teacupf uls of boiled hominy, 

One teacupful of sweet milk, 

Four tablespoonf uls of flour, 

Half a teaspoonful of baking powder, 

Salt to the taste, 

One egg. 

The hominy must be well boiled and cold; mash well 
with a spoon; stir in the flour and milk alternately, with 
the well beaten yelk of the egg, then put in salt to the 
taste; sprinkle the baking powder lightly through, lastly 
the white of the egg beaten to a froth; fry in boiling lard, 
as you would fritters. 



TO BOIL HOMINY. 

One quart of hominy, 
Two quarts of water, 
One teaspoonful of salt. 

TVash well in two or three waters, rubbing the grains 
well with the hands, so as to whiten them. Soak over 
night, and boil in the same water, from four to six hours, 
according to the size of the grains. Put the salt in the 
water in the morning, and add boiling water continually, 
so as to keep it an inch above the hominy while boiling. 
After boiling the time required, press a grain with the 
fingers, and if it is soft it is done. Drain through a 
colander, and keep where it will not get musty. This 
quantity will do for two or three times. When heating it 
over, put it in a saucepan with a little milk, and after it 
has simmered about twentv minutes, rub a little butter 
and flour together, which must be according to the 
quantity of milk, and stir in until it thickens. 



THE KENTUCKY HOUSEWIFE. 



171 



HOMINY PUFFS. 

One quart of cold boiled hominy, 
Four heaping tablespoonfuls of flour, 
Three teaspoonfuls of baking powder, 
One coffeecupful of sweet milk, 
One teaspoonful of salt, 
Four eggs. 

The hominy must be thoroughly cooked, and when 
cold stir in the well-beaten yelks of the eggs, then the 
flour, milk and salt in alternation with the baking pow- 
der, lastly the whites of the eggs beaten to a froth and 
stirred slowly in; have the lard boiling, and drop in with 
a spoon and fry a nice brown. Cold boiled corn grits can 
be used in the place of hominy. 



PUDDINGS AND PIES, 



TO PREPARE APPLES FOR PIES. 

One quart of stewed apples, 
Yelks of four eggs, 
Two tablespoonfuls of butter, 
Four tablespoonfuls of sugar, 
Juice and grated rind of one lemon. 

Measure the apples after being stewed and rubbed 
through a sieve. Add the eggs, butter melted and sugar; 
lastly, the juice and rind of the lemon. Put into a sauce- 
pan over boiling water, and stir until quite thick. When 
cold put into the pies. 



TO PREPARE APPLES FOR PIES.— No. 2. 

Three pints of stewed apples, 
A quarter of a pound of butter, 
Sugar and nutmeg to the taste, 
Yelks of two eggs. 

Mash the apples, and add the well-beaten eggs; then 
put in the sugar and nutmeg. Cook in a saucepan, placed 
over hot water. Stir until it thickens, and when cold put 
in the pie plates, lined with well made pastry. Lemon 
juice can be used to flavor, instead of nutmeg. 

173 



THE KENTUCKY HOUSEWIFE. 



173 



TO PREPARE APPLES FOR PIES.— No. 3. 

One quart of stewed apples, 
Yellows of four eggs, 
Two lemons, 

A large cooking- spoonful of butter, 
Sugar to the taste. 

Beat the eggs and stir into the apples. Add the 
melted butter, and sugar to the taste ; lastly, the juice 
of one of the lemons, and grated rind of two. Put into 
a saucepan, with hot water underneath, and stir until it 
thickens. Let it get cool, then put into plates lined with 
nice pastry, and bake quickly. The whites can be beaten 
and put over the tops of the pies, and browned in the 
oven. The above quantity will make three large pies. 

A CHARLOTTE OF APPLES. 

Three pounds of apples, 
Three-quarters of a pound of sugar, 
Six ounces of butter, 
Essence of lemon or vanilla to the taste. 

The apples should be pared, cored, and quartered, be- 
fore weighed. Put them in a saucepan with the above 
ingredients, except the essence, and let them simmer until 
perfectly smooth, stirring well all the time to keep from 
burning. When cool, add the essence, and pour into the 
crust. 

TO MAKE THE CRUST. 

Butter a plain mold, and line it with slices of stale 
bread, having previously trimmed off the crust and dip- 
ped them in melted butter. Out the slices so as to fit 
with great exactness in the mold. Pour in the apples, 
cover the top with breadcrumbs, small pieces of butter, and 



174 THE KENTUCKY HOUSEWIFE. 

a little sugar. If a small mold, bake in a brisk oven for 
three quarters of an hour. If a large mold, bake an 
hour. 

APPLE CHARLOTTE.— No. 2. 

One dozen and a half pippin apples, 
Two large cooking-spoonfuls of butter, 
One dessertspoonful of ground cinnamon, 
The grated rind and juice of one lemon, 
Half a teaspoonf ul of grated nutmeg, 
Pulverized sugar to the taste. 

Peel, core and chop the apples, put them with the above 
ingredients into a saucepan, with hot water underneath, 
and stew until smooth. Butter some slices of bread, and 
line a mold with them, as you would for Charlotte russe. 1 
Fill it with the apples, and cover the top with more slices 
of buttered bread. Bake in a moderate oven until a rich 
brown, and eat with or without sauce. It will be better 
to butter both sides of the slices of bread for the top of 
the Charlotte. 

« 

A DELICIOUS WAY TO BAKE APPLES. 

A quarter of a box of gelatine, 
A few small pieces of stick cinnamon 
Some apples, 
Sugar to the taste. 

Peel and core the apples, put them into a baking dish, 
and fill each apple with granulated sugar. Cover them with 
hot water, and let them stew gently; and, while stewmg, 
lay a few small pieces of stick cinnamon on top. When 
the apples are half done, sprinkle over them the quarter of 
a box of gelatine, and let them stew until done. Put them 
in a dish and pour the juice over them. Let them get 
cold. They can be eaten with or without cream. A few 
pieces of lemon peel put in with the cinnamon is a great 



THE KENTUCKY HOUSEWIFE. 



175 



improvement. Take them out, also the pieces of cinnamon, 
before pouring the juice over the apples. 

TO FRY APPLES. 

Two pints of apples, 

One teacupful of brown sugar, 

Half a teacupful of butter. 

Peel and seed the apples, and slice as you would for 
preserves. Have the skillet hot; put in a dessertspoonful 
of lard, and when melted add one-half of the butter. Now 
put in one-half of the apples; in a few minutes turn, and 
when nearly done, put in one-half of the sugar. When 
they look clear and like a peach preserve, take off, and put 
in a dish over hot water. Do the rest the same way. Turn 
them carefully, but do not stir them. 

BAKED APPLE PUDDING. 

Six large apples, 

Four tablespoonfuls of butter, 

One lemon, 

One egg. 

Cream the butter and sugar together; mix with 
them the well-beaten yelks, then the apples that have 
been peeled and grated; juice, and half the grated rind of 
the lemon; nutmeg to the taste; lastly, the whites of the 
eggs beaten to a stiff froth. Bake half an hour, and serve 
either with a hot sauce or cream. 

APPLE PUDDING— No. 2. 

Half a pound of butter, 
One lemon, 
Six eggs. 

Grate as many apples as will fill an ordinary sized pud- 
ding dish, stir in the well-beaten yelks of the eggs, the 



176 



THE KENTUCKY HOUSEWIFE. 



melted butter, juice and grated rind of the lemon, and 
sugar to the taste. Put this into a saucepan with not 
water underneath, and stir for five minutes, after it be- 
gins to simmer; let this cool, then put into a dish lined 
with nice pastry, and cover the top also with pastry. Bake 
until a light brown. 



TAPIOCA AND APPLES. 

Take a pint of tapioca, pour some hot water over it, 
and continue to add more hot water to it until it swells; 
peel and core some juicy apples, fill each hole with granu- 
lated sugar, and sprinkle sugar freely over the apples. 
When the tapioca is perfectly soft, put in extract of lemon 
and sugar to the taste, with a little salt. Pour it over the 
apples and bake slowly for two hours. The tapioca should 
be put to soak before breakfast. Serve with cream. 

MERANGUED APPLES. 

Eight large pippin apples, 
Some granulated sugar, 
Three large lemons. 

Peel and core the apples and put them into a deep 
baking dish. Fill each core with sugar; strain the lemon 
juice on, put half a pint of water iu the dish and the 
thinly shaved rind of one lemon, cut into small pieces and 
scattered through. Put the dish into a moderate oven 
and cook the apples until they are perfectly tender; then 
take them out and let them get perfectly cold. Prepare 
some icing, adding to it lemon juice to the taste; spread 
some thickly on each apple, and brown in a moderate oven. 
This makes a very nice simple dessert. 



THE KENTUCKY HOUSEWIFE. 



vet 



PASTRY. 

One pound of the best flour, 
Three-quarters of a pound of butter, 
A wine glass of ice water, 
The whites of two eggs. 

Take three-quarters of a pound of the flour and put in 
a bowl; put the other quarter of a pound in a plate. Beat 
the whites of the eggs very light, and mix in the flour, 
with the wine glass of ice water, so as to make a stiff 
dough; beat well with a rolling pin for ten minutes; roll, 
adding the butter in four rollings, and the quarter of a 
pound of flour. Put the pastry on the ice for two hours. 
This quantity will make three large pies. 



PUFF PASTE. 

One pound of butter, 

One pound and a half of flour, 

Half a pint of ice water. 

Wash the butter in cold water, then carefully squeeze 
out all the water. Divide in about six parts; separate the 
flour, leaving half a pound to sprinkle with. Take the 
pound of flour and one piece of the butter, and mix with 
the ice water, using a knife for mixing, and handle as 
little as possible. Roll the paste from you, and spread 
with the butter and half a pound of flour in, three roll- 
ings; then put in a cool place for an hour or two. In the 
summer put it in the ice chest. When making out into 
pies, cut off only enough to make one pie at the time, so 
as not to roll more than once after taking off of the ice. 



178 THE KENTUCKY HOUSEWIFE. 



WASHINGTON PIE. 

One cup of granulated sugar, 
Half a cup of butter, 
Half a cup of milk, 
One egg, 

Two cups of flour, 

One teaspoonful of cream of tartar, 

Half a teaspoonful of soda. 

Cream the sugar and butter, add the flour, milk, and 
well beaten egg, cream of tartar and soda; flavor delicately 
with vanilla. Put in two round tins, about an inch deep, 
and bake in a moderately quick oven. 

CREAM FOR WASHINGTON PIE. 

One tablespoonful of flour or cornstarch, 
One-third of a cup of granulated sugar, 
One cup of milk, 
One egg. 

Put the milk on to boil, add the sugar, egg and corn 
starch; stir until it thickens, and flavor with vanilla. Cut 
the cake in two, and when the cream is cold, not stiff, 
spread it on one-half of the cake; put back the other half, 
making two layers for each cake. A little grated cocoanut 
can be sprinkled over the cream before putting the cake 
on it. This must be served cold. 

LEMON PIES. 

Two teacupfuls of granulated sugar, 

One tablespoonful of butter, 

One teacupful of cream, 

One tablespoonful of cornstarch, 

Juice and grated rind of three lemons, 

Six eggs. 

Beat the eggs separately, then together; add the sugar, 



THE KENTUCKY HOUSEWIFE. 



179 



butter, cream, juice and grated rind of the lemons; lastly, 
the cornstarch. Stir oyer the fire until it thickens, and 
when perfectly cold, pour into pie plates lined with pastry. 



ORANGE PIE. 

Three-quarters of a cupful of sugar, 
Two tablespoonfuls and a half of butter, 
Juice and grated rind of one orange, 
One dessertspoonful of corn starch, 
Three eggs. 

Beat the sugar and butter, then the well-beaten yelks 
of the eggs, the juice and grated rind of the orange, nut- 
meg and cornstarch. Lastly, the whites of the eggs 
beaten to a stiff froth. Put into a saucepan with hot 
water underneath, and stir until thick and perfectly 
smooth. Line the plates with pastry, and when cool pour 
into the plates and bake quickly. 



BREAD FRITTERS. 

One quart of sweet milk, 

Two teacupf uls of bread crumbs, 

One teaspoonful of soda, 

Two teaspoonf uls of cream of tartar, 

Nutmeg and salt to the taste, 

Two tablespoonfuls of granulated sugar, 

Two eggs. 

Boil the milk, and soak the bread crumbs in it for ten 
minutes, in a covered bowl. Beat until smooth; add the 
well-beaten yelks of the eggs, then the salt, nutmeg, soda, 
and cream of tartar dissolved in a little hot water. Lastly 
the whites of the eggs, beaten to a stiff froth. Serve with 
butter and sugar, or maple molasses. 



180 



THE KENTUCKY HOUSEWIFE. 



BELL FRITTERS. 

One pint of water, 

Two tablespoonfuls of butter, 

One pint of flour, 

Six eggs, one pint of lard. 

Put the butter into a pint of water; let it boil a few 
minutes, thicken it very smoothly with a pint of flour ; 
let it remain a short time on the fire, stirring it all the time, 
that it may not stick to the pan. Pour it into a wooden 
bowl; add six eggs, breaking one and beating it in, then 
another, and so on, until they are all in and the dough is 
quite light. Put a pint of lard into a pan, let it boil; 
drop the fritters in, have them round like bells, and fry a 
light brown. Salt to the taste. 

SPANISH FRITTERS. 

One loaf of bakers' bread, 

A tablespoonful of pulverized sugar, 

One teacupful of cream, 

Nutmeg and cinnamon to the taste. 

One egg. 

Take off the crust, and cut the inside of the loaf in 
pieces three inches square and one inch thick. Put the 
sugar, nutmeg, cinnamon and well-beaten egg in the 
cream. Soak the bread well in it, and fry in butter a nice 
brown. Serve with a hot sauce. 

FRENCH FRITTERS. 

One quart of boiled milk, 
Flour enough for a stiff batter, 
One tablespoonful of butter, 
Salt to the taste. 
Four eggs. 

Beat the milk and flour together until a stiff batter is 



THE KENTUCKY HOUSEWIFE. 



181 



made; add the salt, melted butter, and well-beaten yelks of 
the eggs. Beat the whites very light, and stir in gradu- 
ally. Have the lard boiling, and drop in a cooking-spoon- 
ful at the time; which is enough for one fritter. Serve 
with golden syrup. 

BLANC MANGE. 

Three pints of new milk, 
One ounce of gelatine, 
Sugar and vanilla to taste. 

Put one quart of milk in the saucepan with the gela- 
tine, and boil until it is thoroughly dissolved; add the 
other pint with the sugar, and let it boil once more, strain 
and set it aside to cool. When it begins to congeal, flavor 
with vanilla to the taste, and then mold. Any other ex- 
tract that may be preferred can be used. 

BLANC MANGE.— No. 2. 

One ounce of Cox's gelatine, 

One pint of rich cream, 

Extract of vanilla and sugar to taste. 

Pour enough hot water over the gelatine to cover it, and 
when it is thoroughly dissolved, let it boil slowly for half 
an hour, sweeten and flavor the cream, strain the gelatine 
into it and let it boil up once gently, then strain again 
into a mold, which has been previously dipped in cold 
water. 

SNOW PUDDING. 

One ounce of gelatine, 
One pint of cold water, 
Whites of three eggs, 
Sugar to the taste, 
Three lemons, 



182 



THE KENTUCKY HOUSEWIFE. 



Soak the gelatine in the water for fifteen minutes, put 
it into a saucepan with hot water underneath, and when 
thoroughly dissolved take it off of the fire. Let it cool, 
then beat to a stiff froth with an egg beater; sweeten to the 
taste, and add the juice of the three lemons, pour into a 
mold and put it into a cool place to get stiff. Serve with 
a custard to be made for it. 



TO MAKE THE CUSTARD FOR SNOW PUDDING. 

One quart of sweet milk, 
Three tablespoonf uls of sugar, 
A dessertspoonful of cornstarch, 
The grated rind of one lemon, 
The yelks of three eggs. 

Boil the milk, add the yelks slowly, stirring all the 
time to keep from curdling. Then put in the sugar, 
grated rind of the lemon, and lastly the cornstarch. Stir 
until it thickens, and when perfectly cold serve with the 
pudding. This custard should be boiled in a saucepan 
with hot water underneath. 

ANOTHER RECIPE FOR SNOW PUDDING. 

Half a box of Cox's gelatine, 

One pint of boiling water, 

One teacupful of pulverized sugar, 

Whites of five eggs, 

Juice of one lemon. 

Dissolve the gelatine in the boiling water, add the 
lemon juice after straining it, then the sugar. When cool, 
stir in the well-beaten whites of the eggs, and beat until it 
gets very thick, then mold and serve with a custard made 
of the yelks of the eggs, and flavored with lemon. 



THE KENTUCKY HOUSEWIFE. 



183 



IRISH POTATO DUMPLING. 

One pint of mashed potatoes, 

One teaspoonful of baking powder, ■ 

One tablespoonful of lard and butter, 

One saltspoonful of salt, 

Flour enough for a stiff dough. 

Eub the potatoes through the sieve, so as to have it en- 
tirely free from lumps. Add the butter and. lard, half 
and half, then the salt, sift the baking powder into half 
a pint of flour, and with some milk mix with the potato, 
then add more flour, so as to make the dough quite 
stiff. Roll with any kind of fruit, have a floured cloth 
ready and tie the dumpling in it. Put it in a pot of 
boiling water, and boil two hours. Keep the pot well 
filled with boiling water, and serve with either a hot or 
cold sauce. 

IRISH POTATO PUDDING. 

One pint of mashed potato, 
One tablespoonful of butter, 
One pint of cream, 
Granulated sugar to the taste, 
Juice and rind of one lemon, 
Four eggs. 

Rub the potato through a sieve before measuring; stir 
in the cream and well beaten yellows of the eggs, with the 
melted butter, sugar, rind and juice of the lemon. Mix 
thoroughly, and add the well beaten whites. Bake half an 
hour in a pudding dish. Serve with a hot or cold sauce. 
This can also be baked in pastry. 

SWEET POTATO PIE. 

Two pounds of boiled, mashed sweet potatoes, 
One pound of sugar, one pound of butter, 
Two tablespoonfuls of wine, two of brandy, 
One tablespoonful of rose water, 
One pint of rich, sweet cream. 



184 



THE KENTUCKY HOUSEWIFE. 



Cream the butter and sugar together. Boil and mash 
the sweet potatoes; beat them by degrees into the sugar 
and butter; add five well beaten eggs; then the wine, 
brandy and rose water mixed; lastly the cream. Line 
your pie plates with some nice well-made pastry; fill them 
with the potato, and bake until a nice brown. 

SWEET POTATO PUDDING. 

Half a pound of mashed sweet potato, 

Half a pound of butter, 

Half a pint of cream, 

One wineglassf ul of wine, 

Half a wineglassful of brandy or whisky, 

Essence of lemon to the taste, 

Granulated sugar to the taste, 

Three eggs. 

Stir the cream, in the potato and butter melted. Beat 
the yellows of the eggs and add, with the wine, brandy, 
lemon and sugar. Stir well, and mix in gradually the 
well beaten whites of the eggs. Bake half an hour, and 
serve with hot or cold sauce. This will be nicer put in a 
pudding dish lined with pastry, and a layer of it on the 
top. 

SWEET POTATO PUDDING.— No. 2. 

One pound of mashed sweet potatoes, 

Half a coif eecupful of butter, 

One teacupf ul of sugar, 

Half a grated nutmeg, 

Juice and grated rind of one lemon, 

One glass of brandy or sherry wine, 

Four eggs beaten separately. 

Cream the butter and sugar, add the yelks of the eggs, 
spice, lemon, and wine or brandy. Then beat in the 
potato slowly; stir in the well beaten whites of the eggs, 



THE KENTUCKY HOUSEWIFE. 



185 



and bake in a buttered dish half an hour. Eat with a 
hot sauce. This can be baked with an under crust of pas- 
try, if preferred. 

BROWN BETTY. 

Two cupfuls of chopped apples, 
One cupful of bread crumbs, 
Half a cupful of brown sugar, 
One teaspoonful of ground cinnamon, 
Two tablespoonfuls of butter. 

Have a deep dish; first put in a layer of chopped apples, 
tart ones; then some of the brown sugar, cinnamon and 
bread crumbs, and small pieces of butter; then another 
layer of apples, and so on until the dish is full, having the 
last layer, of bread crumbs, and small pieces of butter. 
Steam three-quarters of an hour, by putting the dish in a 
pan of hot water and a cover over it; then uncover and 
bake until well browned. Eat either with sugar and 
cream, or a hot sauce. Use a coffeecup for measuring. 

PANCAKES. 

One quart of sweet milk, 
One small nutmeg, 
Half a pound of flour, 
One pound of melted butter, 
One pound of sugar, 
Two tablespoonfuls of wine, 
Sixteen eggs. 

Beat the yelks very light, add to them the quart of milk, 
grated nutmeg, flour and melted butter; beat well for a 
while, so as to have the flour free from lumps, then add 
the sugar and wine, lastly the well beaten whites. Butter 
the pan, run the pancakes as thin as possible, and when 
colored, they are done. Do not turn them, but lay each 
one carefully in the dish, sprinkling powdered sugar, and 



186 



THE KENTUCKY HOUSEWIFE. 



spreading a little butter between each layer. Have about 
six pancakes in each plate. Serve hot. Half of this quan- 
tity will do for a family of six. 

SILVER CAKE PUDDING. 

Two cups and a half of flour, 

Half a cup of butter, 

Two cups of granulated sugar, 

Half a cup of sweet milk, 

Half a teaspoonful of soda, 

One teaspoonful of cream of tartar, 

Whites of six eggs. 

Cream the sugar and butter together, add milk and 
flour alternately. Beat the whites of the eggs to a froth, 
and stir in slowly. Flavor with vanilla,, and just before 
baking,, put in the soda and cream of tartar, with milk 
enough to mix. Have the oven well heated, and bake 
nearly an hour. 

SAUCE. 

Half a pound of butter, 

Half a pound of granulated sugar, 

Yelks of two eggs, 

Grated rind and juice of a lemon, 

One wineglass of wine. 

Cream the butter, add the sugar, egg, juice and rind 
of the lemon, lastly the wine. When thoroughly mixed, 
stir over the fire till it comes to a good boil. 

GINGER CAKE PUDDING. 

One coffeecupful of molasses, 
One coffeecupful of brown sugar, 
One pint and a half of flour, 

One tablespoonful of ground ginger and cinnamon, 

One teaeupful of sweet milk, 

One teaspoonful of vinegar, 

One teaspoonful of soda, 

One teaeupful of butter, 

Four eggs. 



THE KENTUCKY HOUSEWIFE. 



187 



Beat the butter and sugar together, then add the well- 
beaten yelks of the eggs. Sift in the flour and spices, 
mix the soda and vinegar in the milk and stir in the mixt- 
ure. Lastly, add by degrees the well-beaten whites of 
the eggs. Bake one hour and a half. 

BAKED INDIAN PUDDING. 

Two coffeecupfuls of Indian meal, 
One coffeecupful of molasses, 
A large cooking-spoonful of butter, 
Milk enough for a batter. 

Scald one cupful of the meal with a little hot water, 
then add the other cupful not scalded, the molasses and 
butter. Lastly, thin with the milk, and bake three hours 
in a slow oven. 

BOILED INDIAN PUDDING 

o coffeecupfuls of buttermilk, 
Half a teaspoonf ul of soda, 
One egg. 

Beat the soda in the buttermilk and stir in Indian 
meal enough to make a thick batter. Then add sugar and 
nutmeg to the taste; and lastly, the well beaten eggs. 
Boil in a bag one hour and a half, and eat with a hot sauce. 

RICE PUDDING. 

One quarter of a pound of rice, 

One quart of rich milk, 

One quarter of a pound of sugar, 

One teaspoonful of powdered cinnamon. 

Wash the rice through three waters and pick it care- 
fully. Stir in the milk, sugar and cinnamon. Put into 
a pudding dish, and bake slowly for two hours. 



188 



THE KENTUCKY HOUSEWIFE, 



RICE PUDDING.— No. 2. 

Two quarts of milk, 

One teacupful of raw rice, 

One teacupful of granulated sugar, 

Cinnamon and nutmeg to the taste, 

A dessertspoonful of butter. 

Mix thoroughly, and bake in a slow oven for two hours 
and a half. To be eaten hot. 



RICE PUDDING.— No. 3. 

One coffeecupful of raw rice, 

Eight tablespoonfuls of granulated sugar, 

Two tablespoonfuls of butter, 

Two quarts of sweet milk, 

One saltspoonf ul of salt. 
Wash the rice through several waters, rubbing it well with 
the hands while washing it, which makes it much whiter. 
Let it soak in a pint of the milk for one hour, then pour 
over the remainder of the milk, and let it boil for an hour. 
Add the sugar and salt, and some grated nutmeg to the 
taste, or ground cinnamon. Pour into a pudding dish and 
bake one hour in a slow oven. 



RICE AND CREAM PUDDING. 

Four tablespoonfuls of rice, 

One pint of sweet milk, 

One pint of rich cream, 

Two tablespoonfuls of Cox's gelatine, 

Sugar and vanilla to the taste. 

Dissolve the gelatine in a little hot water. Boil the 
rice in the pint of milk until it is perfectly soft, then stir 
in the gelatine ; sweeten to the taste ; add the vanilla. 
Lastly, beat the whites of the eggs to a stiff froth, and stir 
slowly in, Serve with cream, 



THE KENTUCKY HOUSEWIFE. 



189. 



COTTAGE PUDDING. 

One pint of the best flour, 
One teacupful of pulverized sugar, 
Two tablespoonfuls and a half of butter, 
Two teaspoonf uls of cream of tartar, 
One teaspoonful of soda, 
One teacupful of sweet milk 
Nutmeg to the taste, 
One well-beaten egg. 

Warm the butter ; stir in the sugar and egg. Put the 
cream of tartar in the flour, and after dissolving the soda 
in the milk, add to the flour. Lastly, flavor with the nut- 
meg, or lemon, to the taste. Bake three-quarters of an 
hour in a slow oven. Serve with a hot sauce. 



SUET PUDDING. 

One teacupful of chopped suet, 

One teacupful of molasses, 

One teacupful of sweet milk, 

Three teacupfuls and a half of flour, 

One teaspoonful of soda, 

Two teaspoonfuls of cream of tartar, 

Half a teaspoonful of ground cloves, 

One teacupful of raisins and currants mixed. 

Chop the suet as fine as possible, and mix well with the 
milk and molasses, then sift in the flour and cloves. 
Dredge the currants and raisins with flour, and add. 
Lastly, the cream of tartar and soda, mixed with a little 
milk. Steam three hours, and serve with a hot sauce. 
Butter can be used instead of suet; in that case, put in 
two-thirds of a teacupful. 



190 



THE KENTUCKY HOUSEWIFE. 



YANKEE CAKE PUDDING. 

One pint of flour, 
One coffeecupf ul of sweet milk, 
Two teacupfuls of granulated sugar, 
One teaspoonful of cream of tartar, 
Half a teaspoonful of soda, 
One large cooking-spoonful of butter 
One egg. 

Beat the butter and sugar together until very light; 
then add the flour and milk in alternation, with the 
extract of lemon or vanilla to the taste. Lastly, mix the 
cream of tartar and soda in a tablespoonful of milk, and 
stir in the mixture; bake in a slow oven. Serve with a 
hot or cold sauce. 

ROLY POLY PUDDING. 

One quart of milk, 
Yelks of three eggs, 
One coffeecupful of sugar, 
A dessertspoonful of butter, 
A quarter of a pound of seeded raisins, 
A quarter of a pound of blanched almonds, 
A quarter of a pound of figs, 
A piece of citron three inches square, 
Vanilla to the taste. 

Boil the milk, beat the eggs and sugar together, and 
pour the milk over them. Put in the butter and vanilla, 
and stir over the fire until it thickens. Cut the fruit and 
almonds in small pieces, and put into the custard. Have 
ready a sponge cake, that has been baked in a large stove- 
pan; spread the mixture over the cake while both are hot. 
Roll, and serve with a hot sauce. 



V 



THE KENTUCKY HOUSEWIFE. 191 



FEATHER CAKE PUDDING. 

One coffeecupful of white sugar, 

Half a coffeecupful of milk, 

One tablespoonf ul of butter, 

One coffeecupful and a half of flour, 

One teaspoonful of baking powder, 

Flavor with vanilla or lemon to taste, 

One egg. 

Cream the sugar and butter, add the well-beaten yelk 
of the egg, then the flour and milk alternately; stir in the 
melted butter, then the flavoring and white of the egg 
beaten very light; lastly, sift in the baking powder. Bake 
in a quick oven and serve with a hot sauce. 

MERINGUE PUDDING. 

One pint of stale bread crumbs, 

One quart of sweet milk, 

One cupful of granulated sugar, 

The juice and grated rind of one lemon, 

The yelks of four eggs. 

Mix the bread crumbs and milk together; then the well- 
beaten yelks, sugar, juice and grated rind of the lemon. 
Bake half an hour. When cold, spread the top with any 
kind of fruit jelly. Beat the whites of five eggs to a froth, 
adding by degrees two tablespoonfuls of pulverized sugar, 
and the juice of one lemon. Spread this over the pud- 
ding, put it in the oven and brown nicely. Bat with 
cream. 

FIG PUDDING. 

One pound of fresh figs, 
Half a pound of brown sugar, 
One pound of bread crumbs, 
One pound of beef suet, 
Four eggs. 



192 



THE KENTUCKY HOUSEWIFE. 



Soak the figs for about ten minutes in hot water. 
Drain, and chop very fine, and mix well with the sugar 
and suet. Then the well-beaten yelks and the bread 
crumbs. Lastly the whites of the eggs beaten stiff. Put 
into a mold and steam, or boil, three hours. Eat with a 
hot sauce. 

COCOANUT PUDDING. 

One teacupful of desiccated cocoanut, 
One quart of sweet milk, 
Two tablespoonfuls of cornstarch, 
One tablespoonful of butter, 
Sugar and nutmeg to the taste, 
Three eggs. 

Boil one pint of the milk, and soak the cocoanut in it 
for half an hour. Put it into a saucepan, and as soon 
as it boils, add the remainder of the milk, yelks of the 
eggs, sugar, nutmeg; lastly, the cornstarch. Stir until it 
thickens, then put into a pudding dish, and bake quickly 
for fifteen minutes. Beat the whites of the eggs until 
stiff, add a tablespoonful of granulated sugar, cover the 
top of the pudding with it, and brown nicely. 

ORANGE PUDDING. 

One quart of sweet milk, 

Yelks of three eggs, 

One cofleecupful of sugar, 

Four tablespoonfuls of cornstarch, 

Five large oranges, 

Juice and grated rind of two lemons. 

Boil the milk and, while boiling, stir in the well beaten 
yelks of the eggs and the cornstarch, previously mixed 
with a little water. Boil fifteen minutes, stirring all the 
time to keep from curdling. When cool, add the lemon 
juice and grated rind. Peel, seed and slice the oranges; 
put them in layers in a dish, and pour the custard over 



THE KENTUCKY HOUSEWIFE. 



193 



them. Beat the whites of the eggs to a stiff froth, add 
two tablespoonfuls of pulverized sugar to them, spread 
over the pudding, and serve with cream, or without it. 

LEMON PUDDING. 

Two coffeecupfuls of grated bread crumbs, 
Three coffeecupfuls of sweet milk, 
The juice, and grated rind of two lemons, 
One large cooking-spoonful of butter, 
One coffeecupful and a half of sugar, 
Five eggs. 

Scald the milk, and stir in the bread crumbs and but- 
ter; let it boil, take off the fire, and put it away to cool 
for half an hour. Beat the yelks very light and stir in 
the mixture, alternately with the sugar. Boil for five 
minutes, and when cool pour into the plates lined with 
pastry. Beat the whites of the eggs very stiff, add slowly 
two tablespoonfuls of granulated sugar, and spread over 
the puddings after they are baked. Then put in the oven 
and brown. 

TARNSPARENT PUDDING. 

Half a pound of butter, 
Half a pound of granulated sugar, 
One dessertspoonful of cornstarch, 
Grated nutmeg to the taste, 
Six eggs. 

Cream the butter and sugar, and add the well beaten 
yelks. Beat the whites to a froth and stir in gently, then 
the nutmeg. Lastly, sift in the cornstarch. Put into a 
buttered pudding dish, and bake in a quick oven half an 
hour. Serve with a hot sauce. 



194 



THE KENTUCKY HOUSEWIFE, 



A SIMPLE PUDDING. 

Half a cupful of butter, 
One cupful of molasses, 
One cupful of sweet milk, 
Three cupf uls and a half of flour, 
Two teacupfuls of cream of tartar, 
One teaspoonful of soda, 
A cupful of seeded raisins. 

Mix the milk and flour, then the molasses, melted but- 
ter and raisins. Lastly the cream of tartar and soda, dis- 
solved in a little milk. Steam for three hours, and serve 
with a hot sauce. Be sure to flour the raisins before put- 
ting them in the pudding. Use a coffeecup for meas- 
uring. 

A BOILED BREAD PUDDING. 

Half a pint of bread crumbs, 
Half a pint of scalded milk, 
Three tablespoonf uls of sugar, 
Half a pound of dried currants, 
One ounce of blanched almonds, 
Two ounces of citron, 
Two tablespoonfuls of butter, 
One teaspoonful of flour, 
Orange flower water to the taste, 
Five eggs. 

Pour the scalded milk on the bread crumbs, and cover 
for an hour; beat the eggs light, and add to the bread; 
also the flour, butter, sugar, currants, and almonds that* 
have been pounded as well as blanched. Lastly, the 
orange flower water to the taste. Butter a covered mold 
that will just hold it, and boil steadily one hour. Eat 
with either hot or cold sauce. 



THE KENTUCKY HOUSEWIFE. 



196 



BOILED BREAD PUDDING. — No. 2. 

Half a pint of bread crumbs, 

Half a pint of scalded milk, 

One teaspoonful of flour, 

One ounce of butter, 

Two ounces of sugar, 

Half a pound of currants, 

Flavor with extract of lemon to the taste, 

Four eggs. 

Pour the milk over the bread crumbs and cover for an 
hour. Beat up the eggs until light, stir in the flour, then 
add to the bread crumbs. Wash, pick and dry the cur- 
rants, flour them, and with the sugar, stir into the mixt- 
ure. Lastly, add the extract. Flour a cloth, put in the 
pudding, tie it tight, and boil for one hour. Serve with 
a hot sauce. 



BAKED BREAD PUDDING. 

One quart of sweet milk, 
Two coffeecupfuls of stale bread, 
Two tablespoonfuls of butter, 
One teaspoonful of baking powder, 
Three tablespoonfuls of sugar, 
Four eggs. 

Soften the bread crumbs with the milk, stir in the well- 
beaten yelks of the eggs, then melted butter, sugar and 
nutmeg to the taste. Beat the whites of the eggs very 
light, and mix through. Lastly, sift in the baking pow- 
der. Have a moderately heated oven, and bake one hour. 
If preferred, this pudding can be put in a mold or bag, 
and boiled two hours. Serve with a hot sauce. 



196 



THE KENTUCKY HOUSEWIFE. 



BAKED BREAD PUDDING.— No. 2. 

One pint of stale bread crumbs, 

Three sticks of cinnamon, 

One quart of milk, 

Grated rind of a half of a lemon, 

One tablespoonful of butter,. 

Sugar to the taste, 

Eight eggs. 

Break the cinnamon into the milk, and boil ten min- 
utes. Strain, and when cold, stir in the yellows of the 
eggs, alternately with the sugar, and bread crumbs. Add 
the lemon, and if desired, a little rose water, and lastly, 
the well-beaten whites of the eggs. Bake in a buttered 
dish for three-quarters of an hour. Grate a little nutmeg 
over the top when done, and serve either, with a hot or 
cold sauce. 

A SIMPLE BAKED PUDDING. 

Half a pound of flour, 

One pint of sweet milk, 

Half a teaspoonf ul of baking powder, 

One teaspoonful of salt, 

Extract of lemon to the taste, 

A cooking spoonful of butter, 

The yelks of four eggs, 

The whites of two eggs, 

Granulated sugar to the taste. 

Beat the yelks very light and stir in the flour ; then 
the milk, melted butter, salt, sugar and extract. Beat the 
whites to a froth, and stir in slowly ; lastly, the baking- 
powder. Peel, core and cut up six apples; put them in a 
buttered dish, pour the batter over, and bake an hour in a 
moderate oven. Any kind of fruit can be used in the same 
way. 



THE KENTUCKY HOUSEWIFE. 



197 



NONPAREIL PUDDING. 

One pint of bread crumbs, 
One quart of sweet milk, 
One coffeecupf ul of sugar, 
Grated rind of one lemon, 
A cooking-spoonful of butter, 
The yelks of four eggs. 

Beat the yelks of the eggs light, and put in the milk. 
Mix gradually with this the bread crumbs and butter 
melted ; then the rind of the lemon. Bake in a good, but 
not too quick, oven. Beat the whites of the eggs very 
stiff, and add the pulverized sugar to them, beating until 
a froth. Before putting in the sugar stir the juice of the 
lemon in it. Spread over the pudding a layer of jelly, or 
any other sweetmeat, and pour on it the whites of the eggs. 
Return to the oven to brown. Serve cold with cream. 



TAPIOCA PUDDING WITH COCOANUT. 

Three tablespoonfuls of tapioca, 
Three tablespoonfuls of grated cocoanut, 
One teacupful of granulated sugar, 
One quart of milk, 
Four eggs. 

Soak the tapioca over night; in the morning pour off 
the water. Let the milk come to a boil, put in the tapi- 
oca and cook ten minutes; beat the yelks of the eggs and 
sugar together until light; add to this the grated cocoa- 
nut, and stir into the tapioca; boil ten minutes and pour 
into a pudding dish. Beat the whites of the eggs, add to 
them three tablespoonfuls of granulated sugar, and spread 
on top of the pudding. On top of all, spread a thick layer 
of cocoanut, and brown in the oven five minutes. 



198 



THE KENTUCKY HOUSEWIFE. 



PUMPKIN PUDDING. 

Half a pound of stewed pumpkin, 
A quarter of a pound of butter, 
A quarter of a pound of sugar, 
Half a pint of sweet milk, 
One wineglassful of wine, 
Nutmeg or cinnamon to the taste, 
Three eggs. 

Mix the milk and pumpkin, add the sugar, well-beaten 
eggs and melted butter. Put into a saucepan with hot 
water underneath, and stir until it thickens. When cool 
add the wine, and put into plates lined with pastry. Bake 
in a quick oven. 

CAKE PUDDING. 

Two cupf uls of sugar, 

One cupful of butter, 

One cupful of sweet milk, 

One teaspoonful of baking powder, 

Flour enough to make it as stiff as a pound cake, 

Two eggs. 

Beat the yellows of the eggs, mix with them the sugar, 
sweet milk, and butter melted; then add the flour, and 
lastly the well beaten whites of the eggs, and any flavoring 
that may be preferred. Bake in a moderate oven, and 
serve with either a hot or cold sauce. 

CORNSTARCH PUDDING. 

Four tablespoonfuls of cornstarch, 
One quart of rich milk, 
Two tablespoonfuls of sugar, 
Vanilla or lemon to the taste, 
Two eggs. 



Mix the cornstarch with a little milk until perfectly 



THE KENTUCKY HOUSEWIFE, 



199 



smooth, put it in the quart of milk and beat; then add 
the two well beaten eggs, and when it boils stir in the 
sugar by degrees. Lastly, flavor with vanilla or lemon. 
Pour into a mold to get cold. Serve with a custard 
sauce. A dessertspoonful of butter stirred in after the 
eggs have been added, would be an improvement. 

CHOCOLATE PUDDING. 

Twelve tablespoonf uls of grated bread crumbs, 
Six tablespoonfuls of grated vanilla chocolate, 
One cookingspoonf ul of butter, 
One quart of sweet milk, 
Yelks of six eggs. 

Boil the milk and sweeten to the taste with granulated 
sugar, then add the butter to it while boiling; cool, and 
add the well beaten yelks of the eggs, and grated choco- 
late. Bake for half an hour. Beat the whites of the 
eggs to a stiff froth, adding, while beating, two tablespoon- 
fuls of pulverized sugar, then spread evenly over the 
pudding and brown nicely. Eat with cream. 

A CHRISTMAS PUDDING. 

One pound of flour, 

One pound of granulated sugar, 

One pound of currants, 

One pound of raisins, 

One pound of beef suet, 

Juice of two oranges, 

Juice of one lemon, 

Six eggs. 

Seed the raisins, wash and pick the currants, dry them, 
and flour both well; put in the flour, sugar, and suet, and 
add the juice of the oranges and lemon, and grated rind 
of one orange. Lastly, beat the eggs very light, and stir 
in by degrees. Flour the pudding bag, pour in the pud- 



200 



THE KENTUCKY HOUSEWIFE. 



ding, and tie loosely, to allow the pudding to swell. Boil 
five hours. Serve with hot or cold sauce. Butter can be 
used instead of suet, and in that case use a half of a 
pound. 

ICE PUDDING. 

One pint and a half of new milk, 
One dessertspoonful of Cox's gelatine, 
Sugar and extract to the taste, 
Five eggs. 

Boil the milk with the isinglass; beat the eggs and milk 
as you would for custard, and when the milk comes to 
another boil, take it off. Have a tin mold with a cover 
to it, buttered and lined with candied fruits. Then pour 
the custard in gradually, so that the fruit will remain at 
the bottom. Put the cover on, and bury the mold in ice 
for the whole day, only turning out the pudding at the 
moment it is wanted. The custard can be sweetened a 
little, but be careful not to put in too much sugar, on ac- 
count of the fruit being sweet. 

CABINET PUDDING. 

Half a pound of butter, 

Half a pound of flour, 

Half a pound of granulated sugar, 

Half a pound of seeded raisins, 

Half a coffeecupful of cream, 

The juice and grated rind of one lemon, 

Five eggs. 

Cream the sugar and butter together, add the well- 
beaten yelks, milk and flour, alternately with the whites, 
which have been previously beaten to a froth. Lastly, the 
raisins well dredged with flour. Turn into a well-buttered 
mold, and boil two hours and a half, 



THE KENTUCKY HOUSEWIFE. 



201 



SAUCE FOR CABINET PUDDING. 

Yelks of four eggs, 

One wineglass of wine, 

One tablespoonful of butter, 

Half a teaspoonful of powdered cinnamon, 

Juice and grated rind of half a lemon. 

Cream the butter and sugar together; add the well- 
beaten yelks, lemon and spice, lastly the wine. Beat ten 
minutes, and put into a saucepan with hot water under- 
neath, stir until it is the consistency of a thick custard. 
Serve hot, with the pudding. 

DUTCH PUFFS. 

Tw® cupfuls of granulated sugar, 

One cupful of butter, 

Four cupfuls of flour. 

One teaspoonful of baking powder, 

Juice and grated rind of one lemon, 

Yelks of eight eggs. 

Beat the sugar and butter together, then add the flour, 
and well beaten yelks of the eggs, beating all the time, 
so as to have the puffs very light. Put in the juice and 
grated rind of the lemon, then the baking powder. Lastly, 
beat the whites of the eggs to a stiff froth, and stir slowly 
in. Bake in round molds, and serve with a hot sauce. 
Measure with a large teacup. 

A SIMPLE PLUM PUDDING. 

One loaf of stale bread, 

One teacupful of stoned raisins, 

One teacupful of currants, 

One teacupful of light molasses, 

One teaspoonful of cinnamon, and cloves, mixed, 

One grated nutmeg. 

Slice the bread very thin, and pour over it a little boil- 



202 



THE KENTUCKY HOUSEWIFE. 



ing water; cover closely until thoroughly softened; mash 
smooth, and add the raisins that have been seeded and 
divided, and the currants that have been washed, picked 
and floured; aLo the spices. Mix well with the hands; 
flour a pudding cloth, or mold; pour in the pudding, and 
boil one hour. Serve with a hot sauce. 

POOR MAN'S PLUM PUDDING. 

One five-cent loaf of baker's stale bread, 

One coifeecupf ul of stoned raisins, 

One coffeecupful of currants, washed and picked, 

One large teacupful of molasses, 

One tablespoonful of butter, 

Half a teaspoonful of powdered cloves, 

One grated nutmeg. 

Slice the bread very thin; pour on it a little boiling 
water; cover it closely, and let it stand until it softens. 
Then mash very smooth; add the molasses, fruit and but- 
ter. Mix well, and boil in a pudding cloth for an hour. 
Serve with an old-fashioned hot brown sugar sauce. 

ENGLISH PLUM PUDDING. 

One pound of raisins stoned, and cut in half, 
One pound of currants picked, washed and dried, 
One pound of butter; eight eggs, 

One pound of bread crumbs, or a half a pound of flour, 
One cup of sweet milk; half a tumbler of wine, 
One pound of sugar; half a tumbler of brandy, 
One tablespoonful of cinnamon and mace, mixed, 
One saltspoonful of salt. 

Prepare all the ingredients the day before, except the 
eggs — beat them very light, and add half the milk, flour 
(or bread crumbs if used), and the butter. Sprinkle the 
fruit with flour, and mix in by degrees; then the -spices and 
liquor; beat very hard, and stir in the remainder of the 



THE KENTUCKY HOUSEWIFE. 



203 



milk. If not thick enough, add more bread crumbs. Dip 
the pudding cloth into boiling water; shake it and sprinkle 
the inside of it with flour. Lay it in a deep pan, pour the 
mixture in the cloth; tie so as to allow the pudding to 
swell, and boil six hours. Turn out carefully, and, before 
sending to the table, have ready some blanched sweet 
almonds, and some citron cut in slices; stick tastefully all 
over the pudding, and serve with a hot or cold sauce. 
This pudding will be much improved by adding som Q rose 
water, some grated orange, and some lemon rinds. 

MINCE MEAT. 

a wo pounds of cooked beef, 

One pound of well-boiled beef tongue, 

One peck of pippin apples, 

Three pounds of seeded raisins, 

Two pounds of citron, 

Three peeled and seeded oranges, 

Two peeled and seeded lemons, 

One quart of brandy, 

One dozen nutmegs, 

Two tablespoonfuls of rose water, 

Two ounces of powdered cloves, 

One pint of good cider, 

One pound of brown sugar. 

Chop the meat, and fruit, as fine as possible; add the 
brandy, sugar, spices and rose water. Mix thoroughly, 
then stir in the cider. Put into a stone jar, and tie paper 
tightly over it. 



SAUCES FOR PUDDINGS 



WINE SAUCE FOR PUDDING. 

Half a pound of brown sugar 
Six ounces of butter, 
One teaspoonful of flour, 
Four tablespoonfuls of wine, 
The yelks of two eggs. 

Cream the butter and sugar together, and add the well- 
beaten yelks of the eggs. Thicken with the flour, and 
put the mixture on the fire. Let it boil until the con- 
sistency of thick custard, taking care to stir well all the 
time it is boiling. Just before taking it off the fire, heat 
the wine and stir in. 

PUDDING SAUCE.— No. i. 

One cupful of boiling water, 
Half a cupful of butter, 
Half a cupful of granulated sugar, 
Two wineglassf uls of Madeira wine, 
One teaspoonful of cornstarch, 
Nutmeg to the taste. 

Cream the butter and sugar; stir in the hot water, then 
the nutmeg; lastly the corn starch. Put into a saucepan 
with hot water underneath, and stir until it thickens. 
Just before taking off the fire, add the wine. This will 
make sauce enough for a medium-size pudding, say for a 
family of six. Should the pudding be a large one, then 

204 



THE KENTUCKY HOUSEWIFE. 



205 



the proportions must be doubled. Use a coffeecup for 
measuring. 

PUDDING SAUCE.— No. 2. 

Two cupfuls of granulated sugar, 
One cupful of butter, 
Nutmeg and wine to the taste, 
The yelks of three eggs. 

Cream the butter until very light; add the sugar, well- 
beaten eggs and nutmeg. Put into a saucepan with hot 
water underneath, and stir until it thickens; then put in 
the wine. Serve very hot. Use a coffeecup for measur- 
ing. This will be sufficient for a large pudding. 

PUDDING SAUCE.— No. 3. 

Half a pound of granulated sugar, 
Half a pound of butter, 
Wine or brandy to the taste, 
Four eggs. 

Cream the butter, add the sugar, wine or brandy to 
the taste, and lastly the well beaten eggs. Put into a 
saucepan with boiling water underneath, and stir until it 
thickens. Serve very hot. 

PUDDING SAUCE.— No. 4. 

One cupful of brown sugar, 
One pint of boiling water, 
Two tablespoonfuls of flour, 
Two cookingspoonfuls of butter, 
Two wineglassfuls of wine, 
Nutmeg to the taste. 

Put the water and sugar into a saucepan and boil for 
fifteen minutes, then add the butter. Mix the flour with 
a little cold water until smooth, and stir slowly in the 



206 



THE KENTUCKY HOUSEWIFE. 



boiling sugar until it thickens. Grate nutmeg in to the 
taste ; lastly, heat the wine, and pour in. Use a coffee- 
cup for measuring the sugar. 

HARD SAUCE FOR PUDDING.— No. I 

Two cupfuls of powdered sugar, 
Half a cupful of butter, 
Juice and grated rind of one lemon, 
A teaspoonful of grated nutmeg. 

Cream the butter, and beat in the sugar, lemon juice, 
grated rind and nutmeg, for about ten minutes. A wine- 
glass of sherry wine might be added. Pile lightly on a 
pretty dish and set it away to cool. 

HARD SAUCE FOR PUDDING.— No. 2. 

Six ounces of butter, 

Six ounces of granulated sugar, 

One wineglassful of wine, 

A little grated nutmeg, 

The white of one egg. 

Beat the butter and sugar very light, add the well-beaten 
white of the egg, then the wine; continue to beat until 
it is frothy, then put in the nutmeg to the taste. Put it 
in the dish lightly ; don't press it down. 



CREAMS, ICES, ETC 



OMLETTE SOUFFLE. 

Four tablespoonfuls of granulated sugar, 
Six tablespoonfuls of flour, 
One quart of sweet milk, 
Twelve eggs. 

Boil the milk; beat the yelks of the eggs well, and mix 
in alternately the flour and sugar; then stir in the boiling 
milk, and let it stand without boiling, after the ingredients 
have been added to the milk. One hour before it is to be 
eaten, beat the whites to a stiff froth; stir them into the 
mixture, and flavor with any extract to suit the taste. 
Bake in a quick oven for fifteen minutes. 

CHARLOTTE RUSSE. 

Half a pint of sweet milk, 

A quarter of a pound of granulated sugar, 

Two pints and a half of rich cream, 

One teacupful of boiling water, 

Half a box of Cox's gelatine, 

Half of a vanilla bean, 

Yelks of two eggs. 

Put the milk on to boil, beat the eggs and stir in; add 
the sugar and vanilla bean, split and cut in small pieces, 
and boil five minutes. Pour the boiling water over the 
gelatine, and let it boil up once; sweeten the cream to the 
taste, beat the cream to a stiff froth, and when the cus- 

207 



208 



THE KENTUCKY HOUSEWIFE. 



tard is cool, not cold, mix all together. Line the molds 
with sponge cake, and pour the mixture in. Keep in a 
cool place. Before molding take out the pieces of vanilla 
bean. 

CHARLOTTE RUSSE.— No. 2. 

One pint of cream, 
Half a box of Cox's gelatine, 
Four ounces of granulated sugar, 
Four tablespoonfuls of sherry, 
Extract of vanilla to the taste, 
Whites of four eggs. 

Dissolve the gelatine in a teacup of milk, then scald, 
cool and strain. Beat the whites of the eggs to a stiff 
froth, and add the gelatine. Then stir in the sugar, wine 
and vanilla, whip the cream and add slowly. When it 
gets cold, put into molds that have been previously lined 
with sponge cake. 



CHARLOTTE RUSSE.— No. 3. 

One quarter of an ounce of gelatine, 

One pint of rich cream, 

Three heaping tablespoonfuls of sugar, 

Extract of vanilla to the taste, 

The whites of three eggs. 

Pour on the gelatine enough boiling water to dissolve 
it thoroughly, then cool. Beat the cream and eggs to a 
froth, and stir into the gelatine alternately. Add the 
sugar slowly, and when well mixed, flavor with vanilla ; 
pour into a mold well lined on each side with sponge 
cake. 



THE KENTUCKY HOUSEWIFE. 



209 



CREAM FOR PUFFS. 

One ounce of butter, 
One pint of water, 
Four ounces of flour, 
Two ounces of cornstarch, 
Two ounces of granulated sugar, 
One pint of sweet milk, 
Yelks of two eggs. 

Put the water in a saucepan over the fire, with the but- 
ter, to melt. When the water boils, beat in the flour, and 
cook for five minutes, stirring all the time to keep from 
burning. Mix together cold the cornstarch, sugar and 
eggs; add the milk, put it on the fire, and stir until it 
boils five minutes. When cool, flavor with a teaspoonful 
of vanilla, and put into the puffs. 

EGG KISSES. 

Twelve ounces of pulverized sugar, 
The whites of six eggs, 
Vanilla to the taste. 

Beat the whites to a stiff froth, then beat the sugar in 
lightly, and add the vanilla to the taste. Drop with a 
tablespoon on a paper half an inch apart, and bake on a 
board one inch thick, in a cool oven until the tops are a 
light brown, then slip a knife under, and put two of each 
together. 

CREAM MERINGUES. 

One pound of pulverized sugar, 

Whites of eight eggs, 

Two teaspoonfuls of vanilla, 

One quart of rich cream, 

A small pinch of alum. 

First beat the eggs to a stiff froth, and add while beat- 



210 



THE KENTUCKY HOUSEWIFE. 



ing, half a pound of the sugar, one teaspoonful of the 
vanilla, and the alum. Allow a tablespoonful of this for 
each meringue, and brown in a quick oven. Shape 
smoothly and handle lightly. Whip the cream, and add 
the other half pound of the sugar; also the other teaspoon- 
ful of vanilla. When very stiff, fill the meringues. This 
quantity should make seven full meringues. 

APPLE CREAM. 

Two coffeecupfuls of the pulp of baked apples, 

One coffeecupful of pulverized sugar, 

The whites of two eggs, 

Juice and grated rind of a lemon. 

Beat the apples and sugar together; add the juice and 
rind of the lemon; lastly, stir in slowly the well-beaten 
whites of the eggs. Serve with boiled custard or whipped 
cream. 

ITALIAN CREAM. 

Two tablespoonfuls of Cox's gelatine, 

One pint of sweet, rich cream, 

Extract of vanilla, and sugar to the taste. 

Pour over the gelatine enough warm water to dissolve 
it thoroughly; sweeten and flavor the cream to the taste, 
then whip to a very stiff froth; stir in the gelatine when 
it is lukewarm, then mold and put in a cool place for 
a while. Eat with or without cream. 

SPANISH CREAM 

Half a box of gelatine, 

One quart of sweet milk, 

Six tablespoonfuls of granulated sugar 

Vanilla to the taste, 

Three eggs. 

Put the yelks of the eggs and other ingredients in a 



/ 



THE KENTUCKY HOUSEWIFE. 



211 



saucepan, and allow them to boil up once; then add the 
well-beaten whites of the eggs. Mold and eat cold. 

BAVAROISE. 

Half a pound of granulated sugar, 
One quart of thick cream, 
Half a pint of water, 
One-third of a vanilla bean. 

Put the water, sugar, and bean, in a saucepan; boil 
until dissolved; sweeten the cream to the taste, beat to a 
stiff froth, and mix with the gelatine and water. When 
lukewarm, take out the vanilla bean and mold. Serve 
with cream or a rich boiled custard. 

FLORENCE CREAM. 

One pint of milk, 

Yelks of three eggs, 

One third of a vanilla bean, 

Three tablespoonfuls of granulated sugar, 

One pint of rich oream, 

One teaspoonf ul of cornstarch, 

Half a teacupful of Madeira wine, 

Four square sponge cakes. 

Boil the milk, stir in the eggs and sugar; split the va- 
nilla bean, cut in small pieces, and put in the custard 
while boiling; stir in the cornstarch, and when it thickens, 
take it off to get cool. Beat the cream as for charlotte 
russe, add the wine. Split the sponge cakes and line the 
bottom of the dish; first pour in the custard, then put the 
cream on top. 

ICE CREAM. 

Half a box of Cox's gelatine, 

A quarter of a pound of granulated sugar, 

Four pints of rich cream, 

One pint of boiling water, 

Half of a vanilla bean. 



212 



THE KENTUCKY HOUSEWIFE. 



Split the vanilla bean, cut into small pieces, and put 
into a saucepan with the gelatine, sugar, and boiling 
water. Let this boil until the gelatine is dissolved. 
Strain, and let it get cool, but not cold. Take out the 
pieces of bean, scrape the inside into the gelatine, and 
stir in the cream. If not sweet enough, add sugar to the 
taste. Put into a freezer, and stir constantly until well 
frozen. 

MACAROON ICE CREAM. 

One gallon of rich cream 

One dozen macaroons, 

Three large oranges, 

One teaspoonful of extract of vanilla. 

Sweeten the cream to the taste, put it into the freezer, 
and when partially frozen, roll the macaroons very fine 
and stir in; grate the rind of one of the oranges and add, 
with the juice of the three; then the vanilla. Freeze 
hard; pack the freezer well with ice broken in small 
pieces, and a quantity of salt, which will keep the cream 
until wanted to serve. 

PINE APPLE CREAM. 

Two quarts of rich cream, 

Two teacupf uls of granulated sugar 

Two cans of pine apple, 

The juice of two lemons. 

Beat the cream very stiff and add two teacupf uls of the 
sugar, mixing thoroughly; grate the pine apple very fine, 
and put in it the other two teacupf uls of sugar and lemon 
juice, then stir in the cream. Pour two-thirds of it into 
the freezer, and when partly frozen add the other third. 
Freeze well and pack with ice and salt to keep from 
melting. 



THE KENTUCKY HOUSEWIFE. 



213 



VANILLA ICE CREAM. 

Half a gallon of thick cream, 
Half a pound of granulated sugar, 
Half a vanilla bean. 

Boil the vanilla bean in a half a teacupful of water; 
split it, and scrape well, then put it in the cream, with 
the sugar, and freeze, hard. Pack well as in recipe for 
macaroon ice cream. 

NESSELRODE PUDDING. 

Two ounces of candied cherries, 

Two ounces of seeded raisins, 

Two ounces of candied apricots or peaches, 

Two ounces of candied citron, 

Four wineglassfuls of Marasquino cordial, 

One dozen waxy meringues, 

Half a pound of granulated sugar, 

One quart of rich cream, 

One quart of sweet milk, 

Four dozen Spanish chestnuts, 

Half of a vanilla bean, 

The yelks of twelve eggs. 

Blanch the chestnuts, take off the skins, boil until 
tender, and when cold, pound with the vanilla bean, then 
mix with the sugar and rub through a sieve. Make a cus- 
tard of the eggs and milk, and mix with the chestnuts 
and vanilla bean. The night before this is to be made, 
the fruit must be soaked in the cordial. Pound the mer- 
ingues, half freeze the custard, stir in the fruit and mer- 
ingues; then whip the cream to a froth, mix well with the 
custard and fruit; freeze hard and mold, 



214 



THE KENTUCKY HOUSEWIFE. 



PINE APPLE ICE. 

Two cans of pine apple, 
Six lemons, 
One quart of water, 
Sugar to the taste. 

Grate the pine apple, squeeze the lemons, and strain 
the juice. Stir in the water and sweeten to the taste. 
Put into a freezer well packed with ice, and salt. Beat 
well while freezing, and cover with salt, and ice to keep 
until served. 

FROZEN SHERBET. 

Three pints of clear water, 
One pound and a half of sugar, 
The whites of two eggs, 
The juice of four lemons. 

Take six lumps of sugar, and rub them on the rinds of 
the lemons until the sugar is perfectly yellow. This is 
done to get the flavor of the rind. Put them in the water 
with the rest of the sugar. While it is dissolving squeeze, 
strain the juice, and stir it in the water. Put all into a 
freezer, and when half frozen, add the well-beaten whites 
of the eggs, and finish freezing. Pack well with salt, and 
ice to keep from melting. 

ORANGE WATER ICE. 

Eight large oranges, 

A pound and a half of granulated sugar. 

Rub and squeeze the oranges, as you do lemons. Pour 
the juice over the sugar; mix thoroughly, and add water 
until it measures two quarts; then freeze well, 



THE KENTUCKY HOUSEWIFE. 



215 



ROMAN PUNCH. 

Three pints of water, 
Six lemons, 

A teacupful of Jamaica rum. 

Squeeze the lemons and strain the juice. Sweeten to 
the taste, put into the freezer, surrounded by cracked ice, 
well packed with salt. When well frozen stir in the rum, 
just before you send it to the table. This quantity will 
be sufficient for six persons. Of course it can be increased 
according to the number to be served. 

FROZEN CUSTARD WITH FRUIT. 

Two quarts of new milk, 
The yelks of eight eggs, 
One quart of whipped cream, 
One pound of granulated sugar, 
One pint of strawberry preserves, 
One pint of seeded raisins, 
Half a pint of finely chopped citron, 
One pint of candied cherries. 

Let the milk come to a boil, add the sugar, and when 
thoroughly mixed, stir in the well beaten yelks of the eggs. 
Dissolve a half an ounce of gelatine in a half a teacupful 
of cold milk ; put it in the custard, boil once and let it 
get cold. Put this in the freezer, and when it begins to 
freeze, add the fruit; lastly, stir in slowly the well whipped 
cream. Freeze well. 

FROZEN FRUIT CUSTARD.— No. 2. 

One pint of rich milk, 

One pint of whipped cream, 

Yelks of three eggs, 

One and a half teacupfuls of sugar, 

One pint of chopped fresh peaches. 

Beat the eggs and sugar well together. Heat the milk 



216 



THE KEXirCKY HOUSEWIFE. 



almost to boiling point and add it gradually to the beaten 
eggs and sngar. Keturn it to the kettle and stir con- 
stantly nntil it has thickened a little, taking care that it 
does not curdle. When the custard is partly frozen, add 
the whipped cream, beat a few minutes longer, and then 
stir in the fruit. Put all into a mold, and surround it 
with ice and salt. TThen stiff turn out and serve. 

JELLY. 

Two boxes of Cox's gelatine, 

Three pints of clear water, 

One pint and a half of granulated sugar, 

One teacupful of brandy or whisky, 

One quart of sherry wine, 

Juice of six lemons and rinds of three, 

Two tablespoonf uls of stick cinnamon, 

Six whole cloves, 

Eighteen raisins, 

"Whites of three eggs. 

Put the water on to boil, add the gelatine, sugar, juice 
of lemons, and thinly cut rinds; also the cloves, cinnamon 
and well beaten whites of the eggs and raisins. Boil until 
the whites gather to one side, then pour in the wine 
and brandy. Strain through a bag and mold. Be careful 
not to stir the jelly when taking it up to pour through 
the bag. 

JELLY.— No. 2. 

One box of Cox's gelatine, 

One pint of Madeira wine. 

Three-quarters of a pound of granulated sugar, 

Three pints of clear water, 

Two tablespoonfuls of stick cinnamon, 

TThites of three eggs, 

Four lemons. 

Cut the rind of the lemon very thin, strain the juice 



THE KENTUCKY HOUSEWIFE, 



217 



and put it in with the rind, water, sugar, and cinnamon, 
broken in pieces. Beat the whites of the eggs very stiff, 
and stir in the mixture, adding the crushed shells. Let 
this boil until the eggs gather to one side. Let it settle 
for about five minutes; strain through a bag and mold. 
Never leave the seeds of the lemon in. _ 

ORANGE JELLY. 

Twelve large oranges, 

One pound of granulated sugar, 

Two ounces of isinglass, 

A teacupf ul of hot water, 

The whites of two eggs. 

Cut the oranges in pieces and squeeze out all the juice. 
If this should not make a pint, squeeze more until you get 
a pint cup full. Put in the sugar, and when it is dis- 
solved put it on the fire. Dissolve the isinglass in the hot 
water and stir into the juice; then add the well beaten 
whites of the eggs. Boil steadily for twenty minutes; 
strain slowly through a bag and mold. To be eaten 
with cream. 

CREME DIPLOMATE. 

One pint of whipped cream, 
Half an ounce of gelatine, 
One teacupful of candied cherries, 
Vanilla and sugar to the taste. 

Dissolve the gelatine in a little water, and stir in the 
whipped cream. Sweeten and flavor to the taste, and beat 
well. Then add sherry wine to the taste, and the candied 
cherries. Put into a mold, and leave it in a cool place 
until it gets stiff. 



I 



218 



THE KENTUCKY HOUSEWIFE. 



ANGEL'S FOOD. 

Half a box of gelatine, 
One quart of sweet milk, 
Four tablespoonfuls of sugar, 
Yanilla to the taste, 
Three eggs. 

Put the milk and gelatine on the fire. Boil until the 
gelatine is entirely dissolved, add the well beaten yelks of 
the eggs, with the sugar. Let it boil about five minutes; 
remove from the fire and stir in lightly the whites, beaten 
to a froth. Flavor with vanilla and mold. 

BIVAVONE. 

Three pints of thick cream, 
Three ounces of isinglass, 
One pint and a half of boiling water, 
Half a pound of granulated sugar, 
Half of a vanilla bean. 

Beat the cream until stiff, and set aside in a cool place. 
Put in the water the isinglass, sugar and vanilla bean. 
Split open and cut in pieces one inch long. Boil until 
the isinglass is thoroughly dissolved, then strain and let 
it cool, but don't let it get stiff; stir in the whipped cream 
and mold. If made in warm weather the cream must be 
surrounded by ice, or it will not rise. This can be eaten 
for a dessert, either with or without cream. 

CHOCOLATE CUSTARD. 

A quarter of a pound of vanilla chocolate, 
Half a pound of granulated sugar, 
Two quarts of sweet milk. 
Yelks of twelve eggs, 
Whites of five eggs. 

Grate the chocolate and put it into the milk. "When 



THE KENTUCKY HOUSEWIFE. 



219 



near a boil stir in the well-beaten yelks of the twelve eggs, 
the well-beaten whites of five, and sugar. Boil for about 
five minutes, stirring well to keep from curdling. Serve 
cold. 

CHOCOLATE CUSTARD.— No. 2. 

One quart of sweet milk, 

Four tablespoonfuls of vanilla chocolate, 

Sugar to the taste, 

Four eggs. 

Boil the milk and stir in the grated chocolate, taking 
care to have it perfectly smooth; beat the eggs lightly, 
sweeten them, and put them into the boiling chocolate, 
stirring well to keep from curdling; pour through a sieve 
and put it on the fire for a few minutes to thicken. It 
will not curdle if you will first pour in enough of the boil- 
ing milk to the eggs to warm them, before putting them in 
the chocolate; but should it curdle, let it get cold, then 
pour it through the sieve again, and add gradually half a 
teacupful of fresh milk while pouring through the sieve. 

CHOCOLATE CUSTARD.— No. 3. 

Half a pound of vanilla chocolate, 
One tablespoonf ul of cornstarch, 
One coffeecupful of white sugar, 
One quart of sweet milk, 
Yelks of three eggs. 

Grate the chocolate; boil the milk and mix well; then 
add the sugar and eggs, lastly the cornstarch. Let it 
boil three minutes, and when cold, cover the top with a 
little sweetened whipped cream. 

BAKED CUSTARD. 

Half a gallon of milk, 
Sugar and nutmeg to the taste . 
Six eggs. 



220 



THE KENTUCKY HOUSEWIFE. 



Let the milk come to a boil, then take it off, and let it 
cool a little. Beat the eggs, pour the milk over them, and 
stir until smooth. Sweeten, and add a little nutmeg; then 
put all into a dish, and set the dish in hot water to bake 
until stiff like jelly. 

LEMON CUSTARD FOR PIES. 

One teacupf ul of granulated sugar, 
Two tablespoonfuls of butter, 
One teaspoonful of cornstarch, 
Two lemons, 
Four eggs. 

Beat the yelks well, stir in the sugar, melted butter, 
juice and grated rind of the lemons. Add the well-beaten 
whites of the eggs; lastly, the cornstarch. Put into a 
saucepan with hot water underneath. Stir until it thick- 
ens, and when cool, not cold, put into the pies, and bake 
quickly. 

VANILLA CUSTARD. 

One pint of sweet milk, 

One pound of granulated sugar, 

One ounce of isinglass, 

One quart of cream, 

Half a pint of water, 

One tablespoonful of rose water, 

Vanilla to the taste, 

The yelks of three eggs. 

Put the milk on, and when it comes to a boil, stir in 
the yelks; add the sugar and isinglass, previously dissolved 
in the half pint of cold water. When almost cold, whip 
the quart of cream to a stiff froth, and mix it; then add 
the rosewater and a little vanilla. Put this on the ice, 
and half an hour before serving, pour it into a mold 
lined with ladyfingers; also covering the top with the 



THE KENTUCKY HOUSEWIFE. 



221 



same. Put it back into the ice-chest, and when wanted, 
it will turn out nicely. 

SPONGE CUSTARD. 

One quart of new milk, 

Yelks of three eggs, 

One teacupful of granulated sugar, 

One tablespoonful of cornstarch, 

Vanilla to the taste. 

Put the milk on to boil; beat the yelks of the eggs, 
sugar and cornstarch together, and pour the boiling milk 
over, stirring while pouring. Put back on the fire and 
stir until thick, and when cool, flavor to the taste. Dip 
some slices of stale sponge cake in wine, and line a pud- 
ding dish with them. Pour in the custard, over the top 
put a meringue, made in the following manner : Beat the 
whites of the eggs to a stiff froth, and add to them three 
tablespoonfuls of granulated sugar, and half a teaspoonful 
of vanilla. After spreading this nicely over the custard, 
brown in the oven, and serve cold. 

SPANISH CUSTARD. 

One quart of cream or rich milk, 
Three-quarters of an ounce of gelatine, 
Eight tablespoonfuls of granulated sugar, 
The yelks of eight eggs, 
Vanilla to the taste. 

When the milk comes to a boil, add the well-beaten 
yelks of the eggs, and the sugar. Stir until it cools to 
keep from curdling. Dissolve the gelatine in half a pint 
of boiling water, and when cool, mix it with the custard. 
Flavor, strain and stir until cold to keep the gelatine from 
separating from the custard. Mold, and eat with cream. 



CAKES. 



DIRECTIONS TO THE INEXPERIENCED FOR CAKE 

BAKING. 

The flour should always be well-sifted ; the sugar well- 
rolled, and the soda and cream of tartar thoroughly pul- 
verized before measuring; and the measurement should be 
exact, in order that an excess of any ingredient should not 
be used. Care must also be taken in baking. An oven 
too hot or too cool, or an irregular heat, will cause clam- 
my streaks through the cake. If the heat is not uniform 
in all parts of the oven, as is not always the case, the cake 
should be turned around frequently. 

COOKIES. 

One teacupful of butter, 

Three teacupf uls of granulated sugar, 

One teaspoonful of soda, 

One grated nutmeg, 

Four eggs. 

Beat the eggs very light, then beat with the sugar; add 
the nutmeg and soda, mixed with a teaspoonful of sour 
cream. Then work in flour until stiff enough to roll. 
Eoll very thin; cut and bake in a quick oven. This will 
make a large number if rolled thin, as directed, and are 
delicious. 

222 



THE KENTUCKY HOUSEWIFE. 



223 



TEA CAKES. 

/■ 

One pound of flour, 

One pound of sugar, 

One pound of butter, 

Half a teaspoonful of cinnamon, 

Half a teaspoonful of grated nutmeg, 

Three eggs. 

Wash the butter well in cold water, cream it with the 
sugar, and add the well-beaten yelks. Throw in the flour 
lightly with the spices. Lastly, beat the whites very light 
and mix in. Roll out,, cut, sprinkle each cake with granu- 
lated sugar, and bake quickly in buttered pans. 

TEA CAKES — No. 2. 

Two pounds and a half of flour, 

Two pounds of brown sugar, 

One pound of butter, 

One wineglass of brandy, 

One wineglass of wine, 

One teaspoonful of powdered cinnamon, 

One teaspoonful of baking powder, 

Four eggs. 

Sift the flour, and mix in the baking powder. Eub the 
butter in and add the cinnamon. Stir in a little milk; 
then add the well-beaten eggs, wine and brandy. Make 
the dough stiff enough to roll and cut. Bake quickly. 

TEA CAKES. — No. 3. 

Three coffeecupfuls of sugar, 

One coffeecupful of butter, 

Three teaspoonsfuls of carbonate of ammonia, 

Flour enough for a stiff dough, 

Nutmeg to the taste, 

Six eggs. 

Beat the sugar and butter together, break in the eggs, 



224 



THE KENTUCKY HOUSEWIFE. 



three at the time, and beat all well for five minutes. Put 
in the ammonia and nutmeg, then mix with flour enough 
for a very stiff dough. Roll, cut, and bake quickly. 

TEA CAKES.— No. 4. 

Two pounds of flour, 

One pound of granulated sugar, 

Half a pound of butter, 

Half a teacupful of sweet cream, 

One teaspoonful of baking powder, 

Nutmeg to the taste, 

Two eggs. 

Mix the baking powder with the flour; then cream with 
the butter; add the sugar, well-beaten eggs and nutmeg. 
Roll, cut, and bake quickly. 

ANOTHER RECIPE FOR TEA CAKES. 

Two pounds of brown sugar, 

Two pounds of flour, 

Half a pound of butter, 

One teaspoonful of powdered cinnamon, 

Three eggs. 

Beat the eggs together very light, mix the butter and 
sugar, and stir in the eggs alternately with the flour. 
Lastly, add the cinnamon. Roll thin and cut with a cake 
cutter. Bake quickly. An extra pint of flour will be re- 
quired for the rolling. 

DOUGHNUTS. 

'Two pounds of flour, 

One pound of sugar, 

One pint of milk, 

One tablespoonful of rosewater, 

One teaspoonful of soda, 

One nutmeg, 

Four eggs. 

Cut the butter into the flour, and mix well with the 



THE KENTUCKY HOUSEWIFE. 



225 



hands. Add the sugar, rosewater, milk and soda. Lastly, 
the well-beaten eggs. Fry a nice brown in boiling lard. 
Sugar each doughnut well while hot. 

CRULLERS. 

Two pounds of flour, 

Half a pound of butter, 

Three quarters of a pound of sugar, 

A teaspoonful of powdered cinnamon, 

Nutmeg to the taste, 

Six eggs. 

Cream the butter and flour, add the sugar and well- 
beaten yelks with the cinnamon and nutmeg. Beat the 
whites very light and stir in slowly. Roll out, cut into 
strips, twist into shape and fry in boiling lard a light 
brown. 

ANOTHER RECIPE FOR CRULLERS. 

One coffeecupful of sugar, 
Half a coffeecupful of butter, 
One coffeecupful of sweet milk, 
One tablespoonful of baking powder, 
Nutmeg and cinnamon to the taste, 
Flour enough for a stiff dough, 
Three eggs. 

Beat the yelks and sugar very light; add the butter and 
milk, and flour enough for a stiff dough. Then the nut- 
meg, cinnamon, and well-beaten whites. Lastly the bak- 
ing powder. Roll, shape and bake as in No. 1. 

COCOANUT CAKES.— No. i. 

One pound of grated cocoanut, 
One pound of pulverized sugar, 
Rose water to the taste, 
The whites of three eggs. 



226 



THE KENTUCKY HOUSEWIFE. 



Stir the cocoamit and sugar together over the fire until 
it begins to dry. Add the eggs without beating, and while 
hot, flavor delicately with the rosewater. Drop on greased 
paper, and put into the oven to brown. 



COCOANUT CAKES.— No. 2. 

One pound of white sugar, 
Half a pound of flour, 
Whites of ten eggs, 
Two cocoanuts, 
Rose water to the taste. 

Grate the cocoanuts, and add to the well-beaten whites 
of the eggs; then stir in the sugar and the flour; lastly, 
the rosewater. Have buttered white paper, drop the 
cakes with a spoon on it, and bake a light brown. 

COCOANUT CAKE.— No. 3. 

Two eggs, 

Two tablespoonfuls of butter, 

One cup of sugar, 

Half a cup of milk, 

Two cups of desiccated cocoanut, 

Half a teaspoonful of soda, 

One teaspoonful of cream of tartar, 

A little rosewater. 

Cream the butter and sugar, add the yelks well beaten, 
then the flour ; after the cocoanut has soaked half an 
hour in the milk, mix it with the above, then the whites 
well beaten, rosewater, lastly the soda and cream of tartar, 
mixed with a little water. Bake in a good oven nearly an 
hour. Run a straw through the center of the cake, and if 
it is perfectly dry, it can be taken out of the oven. 



THE KENTUCKY HOUSEWIFE. 



227 



HORSE MANDERS. 

One pound of flour, 
One pound of granulated sugar, 
Half a pound of butter, 
Cinnamon and mace to the taste, 
Five eggs. 

Wash the butter well in a little cold water, or rose- 
water. Beat it to a cream, add the sugar, then the eggs, 
leaving out the whites of two. Throw all into the flour, 
and mix lightly. Take out small pieces, roll in sugar as 
for jumbles, and bake in a moderate oven. 

CINNAMON JUMBLES. 

One pound and a half of flour, 
One pound of butter, 
One pound of sugar, 

Two tablespoonf uls of ground cinnamon, 
Three eggs. 

Eub the flour and butter together, add the sugar and 
eggs beaten well together, lastly the cinnamon. Eoll, cut, 
and bake in a quick oven. Should the above quantity of 
flour not be sufficient to make the dough stiff enough to 
roll well, add more. 

CINNAMON CAKES. 

Flour enough to make a sponge, 

One heaping tablespoonful of butter, 

One tablespoonful of lard, 

One small teaspoonful of salt, 

One coffeecupful of granulated sugar, 

Some powdered cinnamon, 

Three eggs. 

Put the milk on the fire, and put in it the lard, butter 
and salt. Let it come to a boil, then let it get lukewarm. 



228 



THE KENTUCKY HOUSEWIFE. 



Add the sugar, three well-beaten eggs, and flour enough 
to make a sponge. Let it rise until it gets quite light, 
then roll and cut as you do biscuit. Mix up a little butter, 
sugar, and powdered cinnamon, as you would for sauce. 
Just before baking, make a hole in the center of each 
cake, pour in the mixture, and bake until a nice brown. 

JUMBLES. 

One pound of granulated sugar, 
One pound and a quarter of flour, 
One pound of butter, 
One gill of rosewater, 
Five eggs. 

Beat the butter and sugar to a cream, add the eggs, 
well beaten, separately ; then the rosewater ; lastly, the 
flour mixed lightly through the other ingredients. Koll 
into round strips the thickness of your little finger, and 
form into rings the size of half a dollar. Bake them in 
tins about an inch apart, in a moderate oven. When 
partly cold, they can be iced if preferred. 

JUMBLES.— No. 2. 

One pound of butter, 

One pound of granulated sugar, 

One pound of flour, 

Half a wineglassful of rosewater, 

Nutmeg to the taste, 

Six eggs. 

Cream the butter and flour; add the well beaten volks 
and sugar in alternation, and beat very light; then put 
in the rosewater and nutmeg; lastly, the whites of the 
eggs beaten to a froth. Koll, shape, and bake in a good, 
but not too quick an oven. 



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229 



JUMBLES.— No. 3. 

Three-quarters of a pound of flour, 

Half a pound of butter, 

Half a pound of granulated sugar, 

Nutmeg to the taste, 

Two eggs. 

Cream the butter and flour; add the sugar, well-beaten 
eggs and nutmeg. Break off small pieces of the dough 
the size of a walnut. Shape into rings, sugar well, and 
lay on well-buttered tins, an inch apart. Bake quickly. 



ANOTHER RECIPE FOR JUMBLES. 

One pound of flour, 

One pound of butter, 

One pound of granulated sugar, 

One tablespoonf ul of ground nutmeg, cinnamon and mace, 
One wineglass of wine and brandy, mixed, 
Juice and grated rind of one lemon, 
Six eggs. 

Cut the butter up in the flour, add the spices, sugar, 
wine, and rind and juice of the lemon. Beat in the eggs, 
and stir hard until the whole becomes a soft dough. 
Shape as rings, sugar well, and put into well-greased pans. 
Bake quickly. 

MOLASSES GINGER-BREAD. 

Four teacupfuls of flour, 

Three teacupfuls of molasses, 

One teacupful of butter, 

One tablespoonful of powdered ginger, 

Two eggs. 



230 



THE KENTUCKY HOUSEWIFE. 



Mix the flour and molasses, then stir in the well -beaten 
eggs ; add the melted butter; lastly, the ginger. Should 
the above quantity of flour not be enough to make it as 
thick as pound cake, add more. Bake slowly in a moder- 
ate oven. 

MRS. DUFFRIES' GINGER NUTS. 

Two pounds of flour, 

One pint of molasses, 

Half a pound of brown sugar, 

Three-quarters of a pound of butter, 

Two ounces of ground ginger, 

Extract of lemon to the taste. 

Rub the butter and sugar together, then the molasses, 
and with the hands mix in the flour ; lastly, the ground 
ginger and extract. Roll out thin, cut, and bake in a 
good oven. 

SOFT GINGER BREAD. 

Six cupfuls of flour, 

Two cupfuls of molasses, 

Two cupfuls of lard and butter, mixed, 

Two cupfuls of brown sugar, 

One cupful of sweet milk, 

Two tablespoonfuls of ground ginger, 

One tablespoonful of baking powder. 

Four eggs. 

Melt the butter, lard and molasses together. Stir in the 
flour and sugar alternately, then the milk, ginger, and well- 
beaten yelks. Beat the whites very light and mix through 
slowly. Lastly, sift in the baking powder. Divide in two 
or three pans, and bake in a slow oven. This is good either 
warm or cold. Use a coffee cup for measuring. 



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231 



SOFT GINGER BREAD.— No 2. 

Six cupfuls of flour, 

One cupful of butter, 

One cupful of lard, 

Two cupfuls of brown sugar, 

Two cupfuls of molasses, 

Two tablespoonfuls of ground ginger, 

One cupful of sweet milk, 

Four eggs. 

Put the butter and lard on the fire, and when melted, 
add the molasses. Then stir in the flour and milk bv 
degrees, and the ginger. Beat in the mixture the yelks 
of the eggs, one by one, and add slowly the well-beaten 
whites, and lastly sprinkle in two tablespoonfuls of baking 
powder, Divide in two or three square pans, and bake in 
a moderate oven. Eat either cold or hot. To bake this 
in one large cake mold and serve with a hot sauce, would 
make a delicious pudding. Measure with a coffee cup. 



GINGER CAKE. 

Three cupfuls and a half of flour, 

Two cupfuls of brown sugar, 

One cupful of molasses, 

One cupful of butter, 

Three teaspoonfuls of ground ginger, 

One pint of milk, 

The yellows of three eggs, 

One teaspoonful of baking powder. 

Beat the sugar and eggs together, add the other in- 
gredients and the milk; lastly, the baking powder. Bake 
quickly. 



232 



THE KENTUCKY HOUSEWIFE, 



HARD GINGER CAKES. 

Half a pound of flour, 

Half a pound of butter, 

Half a pound of brown sugar, 

Two tablespoonfuls of ground ginger, 

One teaspoonful of ground cinnamon, 

Half a teaspoonful of ground cloves, 

One pint of molasses. 

Mix with the hand, the flour, butter and sugar ; then 
the molasses, adding more flour to make the dough quite 
stiff. Koll and cut, and bake in a quick oven. 

NEWTON CAKE 

Four teacupf uls and a half of flour, 

Two teacupfuls of pulverized sugar, 

Two teacupfuls of molasses, 

One teacupful of butter, 

One teacupful of sour cream, 

One teaspoonful of soda, 

One tablespoonful of ground cinnamon, 

Four eggs. 

Cream the butter and flour together, then add the 
molasses, melted butter, and the well-beaten yelks of the 
eggs. Beat the soda in the cream, and stir in the mixture, 
then the cinnamon. Lastly, the whites, beaten to a froth. 
Bake in a moderate oven. 



WHITE CAKE. 

Two cupf uls of flour, 

One cupful and a half of sugar, 

Half a cupful of sweet milk, 

Half a cupful of butter, 

Half a teaspoonful of soda, 

Half a teaspoonful of cream of tartar, 

Flavor with vanilla or lemon to the taste, 

The whites of five eggs. 



THE KENTUCKY HOUSEWIFE. 



233 



Cream the butter and sugar, add the well- beaten eggs; 
dissolve the soda and cream of tartar in a little milk, and 
stir in, while adding the flour; then the milk, and lastly 
the flavoring. Bake immediately, in a moderately warm 
oven. Use a coffee cup in measuring. 

WHITE CAKE.— No. 2. 

One pound of flour, 

One pound of butter, 

One pound of granulated sugar, 

Vanilla or rose water to the taste, 

Whites of sixteen eggs. 

Cream the butter, add the flour, then the sugar. Beat 
well for about five minutes. Stir in gradually the well- 
beaten whites of the eggs; flavor to the taste, and bake 
slowly for two hours. 

SCOTCH CAKE. 

One pound of butter, 

One pound of powdered sugar, 

Two pounds of flour, 

One tablespoonful of nutmeg and cinnamon, mixed, 
One wineglass of brandy, 
Yelks of two eggs. 

Mix the eggs and sugar, then the flour, butter and 
spices, lastly the brandy. Pound for five minutes. Eoll, 
cut, and bake quickly. 

BANNOCK. 

One quart of sweet milk, 

Half a coffeecupful of pulverized sugar, 

Half a teaspoonful of soda, 

One teaspoonful of cream of tartar, 

A cooking-spoonful of butter, 

Cornmeal enough for a thin batter, 

Three eggs. 



234 



THE KENTUCKY HOUSEWIFE. 



Stir into the milk enough meal to make a thin batter; 
then add the well-beaten yelks of the eggs, sugar, melted 
butter, soda and cream of tartar. Lastly, the whites 
beaten very light. Bake in a long tin pan, in a good oven. 
Cut in squares, and serve hot. 

ANGEL'S FOOD CAKE. 

One tumblerful of flour, 

One tumblerful and a half of granulated sugar 

One teaspoonf ul of cream of tartar, 

One teaspoonful of vanilla, 

The whites of eleven eggs. 

Sift the flour four times; add the cream of tartar, and 
sift again. Sift the sugar four times. Beat the eggs to a 
stiff froth; then on the same platter, add the sugar lightly 
to them; then the flour slowly, and vanilla. Do not stop 
beating until the cake is put in the pan to bake. Bake 
forty minutes in a moderate oven. Turn the pan upside 
down to cool, and don't grease it before putting in the cake. 
The tumbler for measuring should hold about four gills and 
a quarter. 

BISQUIT SOUFFLE. 

Two ounces of granulated sugar, 
One dessertspoonful of flour, 
One pint of milk, 
Vanilla to the taste, 
Six eggs. 

Put the milk into the saucepan with a teaspoonful of 
sugar and vanilla to the taste. Let it boil; then add the 
flour, and stir until it thickens and detaches itself from 
the pan, which will take about half an hour. Remove it 
from the fire; stir m the eggs, one at a time, and sift m 
the two ounces of sugar. Have ready in a skillet some hot 



THE KENTUCKY HOUSEWIFE. 



235 



lard, in which drop a tablespoonful at the time, as the 
boiling will increase the size. When a nice brown, drain, 
and sprinkle sugar on each. 

CUP CAKE. 

Three teacupfuls of flour, 

One teacupf ul of sweet milk, 

One teacupf ul of butter, 

One teaspoonf ul of baking powder, 

Two teacupfuls of sugar, 

Vanilla to the taste, 

Four eggs. 

Mix the baking powder thoroughly with the flour, then 
with the butter. Beat the yelks of the eggs with the 
sugar, and add the flour, then the milk and whites of the 
eggs, which have been previously beaten to a stiff froth. 
Lastly, the vanilla to the taste. Bake in a good oven. 

CUP CAKE.— No. 2. 

One coffeecupful of butter, 

Three coffeecupfuls of flour, 

Two coffeecupfuls of granulated sugar, 

Half a coffeecupful of milk, 

One teaspoonful of baking powder, 

Four eggs. 

Cream the butter and flour : add the well-beaten yelks 
of the eggs, and sugar, in alternation with the milk. Beat 
the whites to a stiff froth, and stir in slowly. Then sift 
in the baking powder, and bake in a quick oven. Should 
this be used for jelly cake, put in five eggs, and a whole 
cupful of milk. Flavor with any extract to the taste. 



236 



THE KENTUCKY HOUSEWIFE, 



CORNSTARCH CAKE. 

Three teacupfuls of flour, 

One teacupf ul of cornstarch, 

Two teacupfuls and a half of white sugar, 

One teacupful of sweet milk, 

Two teaspoonfuls of cream tartar, 

One teaspoonful of soda, 

One teacupful of butter, 

Four eggs. 

Cream the butter and sugar together; add the yelks of 
the eggs, milk and flour alternately; then the cornstarch. 
Beat the whites very light, and stir in gently; lastly, put 
in the soda and cream of tartar, mixed with a little milk. 
Flavor with lemon, and bake in a well-heated oven. Eat 
cold, or serve as a pudding with sauce. 

SPICE CAKE. 

One pound of flour, 

One pound of brown sugar, 

One tablespoonf ul of ground cinnamon, 

One tablespoonf ul of ground cloves, 

One tablespoonful of ground allspice, 

One wineglassful of brandy or sherry, 

One teacupful of sour cream, 

One teaspoonful of soda, 

Half a pound of butter, 

One grated nutmeg, 

Six eggs. 

Cream the butter and flour, add the yelks of the eggs, 
well beaten; sugar, spices and brandy. Mix the soda with 
the cream, and stir in. Lastly beat the whites of the 
eggs to a froth and mix in very slowly. Bake slowly for 
an hour and a quarter. This is delicious served hot as a 
pudding with a hot sauce, 



THE KENTUCKY HOUSEWIFE. &37 



SPICE CAKE.— No. 2. 

Three coffeecupfuls of flour, 
One coffeecupful of butter, 
One coffeecupful of milk, 
Two coffeecupfuls of sugar, 

Half a coffeecupful of raisins and currants, mixed, 

One teaspoonful of ground cinnamon, 

Half a teaspoonful of ground cloves, 

Two teaspoonf uls of baking powder % 

One grated nutmeg, 

Flavor to the taste, 

Two eggs. 

Stone the raisins; wash, pick and dry the currants; 
then flour well. Beat the eggs and stir in the milk, then 
the sugar and butter melted. Beat well; add the spices 
and flavoring, lastly the baking powder. Bake slowly. 

A ONE-EGG CAKE. 

One cupful and a half of flour, 
One cupful of granulated sugar, 
Three tablespoonfuls of melted butter, 
A heaping spoonful of baking powder, 
Flavoring to the taste, 
One egg. 

Mix the flour and butter together; then add the sugar, 
well-beaten yelk of the egg and flavoring. Beat the white 
of the egg to a stiff froth, and stir in; lastly, add the bak- 
ing powder, or you can substitute for it a half a teaspoon- 
ful of soda, and a teaspoonful of cream of tartar. Bake 
in a well-heated oven for three-quarters of an hour, or one 
hour; as so much depends upon the regular heat of the 
oven. Measure with a coffee cup. 



238 



THE KENTUCKY HOUSEWIFE. 



CHOCOLATE CAKE. 

/ , Two cupfuls of flour, 

Two cupfuls of granulated sugar, 
*/ One cup and a half of grated chocolate, 
Half a cupful of sweet milk, 
Two teaspoonfuls of vanilla, 
One teaspoonf ul of baking powder, 
One cupful of butter, 
Four eggs. 

Cream the butter and sugar together, and add in alterna- 
tion the well-beaten yelks and the flour. Boil the milk, 
melt the chocolate in it, then mix it with the butter, eggs 
and flour, and the well-beaten whites. Lastly, sift in the 
baking powder. Bake in a good oven. Measure with a 
coffee cup. 

VANILLA CAKE. 

A quarter of a pound of butter, 
Half a pound of flour, 
Half a pound of sugar, 
The whites of four eggs, 
Extract of vanilla to the taste. 

Cream the butter and sugar, add alternately the flour 
and well-beaten eggs. Lastly, the extract to the taste. 
Bake in jelly-cake pans. 

FILLING FOR VANILLA CAKE. 

Half a pint of milk, 

Two tablespoonf uls of cornstarch, 

The yelks of two eggs, 

One vanilla bean. 

Boil in the milk, the vanilla bean; add slowly the well- 
beaten eggs, and be careful not to let the mixture curdle. 
Stir in the cornstarch until it thickens. Take out the 



THE KENTUCKY HOUSEWIFE. 



239 



bean, and when cool spread over the cake, and arrange in 
layers as for jelly-cake. 

SILVER CAKE. 

The whites of eight egg3, 

Two cupfuls and a half of flour, 

Two cupfuls of granulated sugar, 

One cupful of sweet milk, 

Half a cupful of butter, 

One teaspoonf ul of baking powder, 

Flavor with any extract to the taste. 

Cream the butter and sugar, add the milk and extract. 
Beat the whites to a stiff froth, and stir in lightly. Sift 
in the baking powder, and bake quickly. Use a coffee cup 
in measuring. 

GOLDEN CAKE. 

Yelks of eight eggs, 

Two coffeecupfuls of flour, 

Half a coffeecupf ul of butter, 

One coffeecupful of sweet milk, 

One cofleecup and a half of brown sugar, 

A heaping teaspoonf ul of baking powder, 

Extract of vanilla to the taste. 

Cream the butter and flour, add the well-beaten eggs, 
sugar, and milk in alternation. Flavor with vanilla. Sift 
in the baking powder, and bake in a quick oven. 

A CHEAP SPONGE CAKE. 

Two cupfuls of flour, 

One cupful of pulverized sugar, 

A tablespoonful of butter, 

One cupful of sweet milk, 

One teaspoonful of cream of tartar, 

Half a teaspoonful of soda, 

Flavoring to the taste, 

One egg. 

Cream the batter and flour, add the sugar and milk 



240 



THE KENTUCKY HOUSEWIFE. 



alternately, then the well-beaten yelk of the egg. Sift in 
the soda and the cream of tartar and flavor to the taste. 
Lastly, beat the white of the egg very light, and stir in 
gradually. Bake in square tins twenty minutes. Measure 
with a coffee cup. 

WHITE SPONGE CAKE. 

Whites of twelve eggs, 

Yelks of four eggs, 

One pound of granulated sugar, 

Half a pound of flour, 

One tablespoonf ul of vinegar. 

Beat the yelks separately until very light, then together, 
and add the sugar. Sift the flour three times and stir in 
slowly; lastly, put in the vinegar. Bake slowly. 

SPONGE CAKE.— No. i. 

The whites of twelve eggs, 
The yelks of four eggs, 
One pound of granulated sugar, 
Half a pound of flour, 
The juice and grated rind of one lemon. 

Beat the eggs separately until very light, mix the 
together, add the sugar, juice and rind of the lemon 
lastly the flour, through a sieve, a little at the time. 

SPONGE CAKE.— No. 2. 

Two coff eecupf uls of flour, 
Two coff eecupf uls of granulated sugar, 
Two teaspoonfuls of baking powder, 
Vanilla or lemon to the taste, 
Eight eggs. 

Beat the yellows of the eggs and sugar well together 



THE KENTUCKY HOUSEWIFE. 



241 



sift the flour in lightly, then the baking powder. Beat the 
whites of the eggs to a froth, and stir in slowly. Lastly, 
the extract to the taste. Bake slowly in a good oven, but 
not too quick a one. 



COCOANUT SPONGE CAKE. 

One grated cocoanut, 

Half a pound of granulated sugar, 

A quarter of a pound of flour, 

One teaspoonful of essence of lemon, 

Half of a grated nutmeg, 

A saltspoonful of salt, 

Six eggs. 

Beat the yelks of the eggs with the sugar, then add the 
flour, salt, essence of lemon and grated nutmeg. Beat the 
whites to a stiff froth and stir in. Lastly, put in the 
grated cocoanut. Line square tin pans with well greased 
paper, put the mixture in an inch deep, and bake in a 
quick oven a half an hour. Cut into squares and serve 
either with or without icing. 

WHITE CAKE. 

Whites of thirteen eggs, 

One pound of granulated sugar, 

Half a pound of butter, 

One pound of flour, 

Two teaspoonfuls of cream of tartar, 

Vanilla to the taste. 

Beat the eggs until very stiff, and add the sugar slowly 
to them. Put the cream of tartar in the flour and cream 
it with the butter; then add the eggs. Bake slowly. 



242 



THE KENTUCKY HOUSEWIFE. 



WAFER CAKES. 

One quart of flour, 

One pint of brown sugar, 

Two tablespoonf uls of butter, 

Cinnamon and nutmeg to the taste, 

Four eggs. 

Beat the yellows of the eggs very light, add the sugar 
and flour, then the butter, melted. Beat the whites to a 
froth and stir in lightly. Lastly, the cinnamon and nut- 
meg to the taste. Roll very thin, and bake in wafer irons. 

CUSTARD CAKE. 

Whites of six eggs, 

Half a pound of butter, 

One pound of sugar, 

One pound of flour, 

One teaspoonful of cream of tartar, 

Half a teaspoonful soda, 

One cup of milk. 

Flavor with lemon or vanilla, cream the butter and 
sugar; add the flour and milk alternately, beating well all 
the time. Beat the whites of the eggs to a froth, and stir 
in; lastly, put in the soda and cream of tartar, mixed with 
a little milk. Bake the cake in jelly-pans in a well-heated 
oven. 

THE CUSTARD. 

One pint of milk, 

Four ounces of sugar, 

Yelks of three eggs, 

One teaspoonful of cornstarch, 

Vanilla or lemon to the taste. 

Boil the milk, add the eggs well beaten, then the 
sugar and extract; lastly, the cornstarch. Stir until very 



THE KENTUCKY HOUSEWIFE. 



243 



thick. When cool, spread over the cake and put one on 
top of the other, as you would jelly-cake. 

BLACK CAKE. 

One pound and a half of flour, 

One pound and a half of sugar, 

Four pounds of seeded raisins, 

Two pounds of currants that have been washed 

and dried, 
One pound of citron cut in thin slices, 
Two pounds of blanched almonds, 
One pint of cherry preserves, 
One pint of molasses, 
One tumbler of whisky or brandy, 
Two tablespoonf uls of rosewater, 
Half an ounce of ground mace, 
Two ounces of ground cinnamon, 
Three grated nutmegs, 
One dozen eggs. 

Cream the butter and sugar well together. After beat- 
ing the eggs very light, mix tern into the sugar alter- 
nately with the flour. Let the spices stand over night in 
the liquor, and add to the above in the morning. Dredge 
the fruit well with the flour, and put in last. In putting 
the mixture in the mold to bake, distribute the almonds 
in layers. 

CHOCOLATE FRUIT CAKE. 

A quarter of a pound of Maillard's chocolate, 

One pound of flour, 

One pound of sugar, 

Half a pound of butter, 

One teacupful of sour milk, 

One teaspoonful of soda, 

Half a pound of seeded raisins, 

Half a pound of dried currants, 

Two teaspoonfuls of cream of tartar, 

Half a teaspoonful of vanilla, 

Six eggs. 



244 



THE KENTUCKY HOUSEWIFE 



Beat the eggs separately, then together, and then with 
the sugar. Sift the flour and cream of tartar twice to- 
gether, cream with the butter, and mix well with the eggs. 
Beat the soda • in the milk. Pour enough boiling water 
on the chocolate to dissolve it, and add to the above. 
Seed the raisins, wash, pick and dry the currants, dredge 
well with flour and stir lightly into the cake. Grease a 
cake-mold well, pour in, and bake slowly until thoroughly 
done. 

ICING FOR CAKES. 

Beat to a stiff froth the whites of two eggs, or more, 
according to the quantity desired. Add the extract of 
vanilla or lemon to the taste. Stir in gradually pulver- 
ized sugar, until it will spread nicely with a knife, and 
always dip the knife in cold water before spreading the 
icing. As eggs vary in size, no rule can be given as to 
the quantity of sugar required, but enough must be added 
to prevent its running, or it will not be hard or firm. 
Spread while the cake is warm. 

ICING FOR CAKE.— No. 2. 

One pound of pulverized sugar, 
Whites of four eggs, 
Juice of one lemon. 

Pour over the sugar cold water enough to dissolve it. 
Beat the eggs until very stiff, and add by degrees the 
sugar. Pat the bowl in a pan of ice water, and stir well 
until it thickens, then add the lemon juice. Put this on 
the cake with a knife, and when smoothing it over the 
cake dip the knife in ice water to keep it from sticking. 



PRESERVES, SYRUPS, CORDIALS 
AND CANDIES. 



STRAWBERRY PRESERVES. 

Ten pounds of full ripe strawberries, 
Ten pounds of granulated sugar. 

Do not weigh the strawberries until they have been 
picked. Put the sugar into a preserving kettle, with one 
pint of water; let it boil until perfectly clear. Put in the 
strawberries, and in five minutes they will begin to boil; 
let them boil twenty minutes; skim with a perforated 
skimmer, all the scum that rises from them while boiling. 
When it ceases to rise, take out the strawberries with the 
skimmer, a few at a time; let the syrup boil five minutes 
longer, and pour over the fruit. Seal tightly in glass jars. 

CHERRY PRESERVES. 

Twelve pounds of stoned cherries, 
Twelve pounds of granulated sugar. 

Stone the cherries, and save the juice that escapes 
while stoning them. Pour this on the sugar, and when 
dissolved, put it on the fire. After it has boiled about 
fifteen minutes, put in the fruit, and boil steadily one 
hour. Seal in glass jars. 

345 



246 



THE KENTUCKY HOUSEWIFE. 



PEACH PRESERVES. 

Eight pounds of peaches, 

Six pounds of granulated sugar. 

Get full ripe cling-stone peaches, either white or 
yellow. Take a pen-knife and cut closely around the 
stone until you get it out, then weigh the peaches. Put 
the sugar on them, and let them stand one hour. Drain 
the juice into a preserving kettle, boil and skim for twenty 
minutes, then put in the peaches; let them boil steadily, 
skimming frequently, until they are perfectly done. Take 
them up with a perforated spoon, put into glass jars; let 
the syrup boil fifteen minutes longer, then pour over the 
peaches; put brandy paper over each jar, and seal tight. 

CITRON OR WATERMELLON PRESERVE. 

One pound of pared watermellon rind, 
One pound of granulated sugar, 
The thinly cut rind of one lemon, 
Half a teaspoonful of ground ginger. 

The rind of the mellon must be carefully pared and cut 
in pieces before weighing. Cut in any shape you choose. 
Soak the pieces a day and night in a little weak alum and 
salt water. Rinse and boil in clear water until you can 
pierce them with a fork. Make a syrup of the sugar, 
adding enough vinegar to keep from turning to sugar, and 
boil the lemon rind in it (cut thin) and ginger until clear. 
Pour over the fruit while hot. These proportions can be 
increased as required. 

CURRANT JELLY. 

To every pint of currant juice 
One pound of granulated sugar. 

Pick as many currants as you intend preserving; put 



THE KENTUCKY HOUSEWIFE. 



247 



them in stone jars, and place them in kettles of cold water 
over the fire. Let the water boil and keep it boiling as 
high as the fruit; in order to do that, it will be necessary 
to replenish with hot water from time to time. When 
the currants are soft, press out the juice, strain and meas- 
ure; and to as many pints of juice, allow so many pounds 
of granulated sugar. Put the juice in the kettle to boil, 
at the same time spreading the sugar in large bread-pans, 
and putting it in the oven to heat. When the juice has 
boiled eight minutes, pour in the sugar and boil five 
minutes longer. Before you fill the tumblers, put in a 
teaspoon, and by allowing the jelly to fall on the spoon 
first, it will prevent the glass from cracking. 

QUINCE JELLY. 

Pour over the cores and peelings, water enough to 
cover them. Boil until tender, then strain. To a pint 
of the water put a pound of pulverized sugar, and boil 
until it will jelly, which you can see by trying a little of 
it in a saucer and placing the saucer over cold water. 

BLACKBERRY JAM. 

Twelve pounds of blackberries, 
Three pounds of white sugar, 
One teaspconful of soda. 

Pick the fruit and mash through a colander with a 
potato masher, throwing away the white seed, or inside of 
the berries. After it has been mashed, weigh it according 
to the above proportions and put it on the fire. When it 
begins to boil, stir in the teaspoonful of soda, and boil it 
about three quarters of an hour, skimming carefully all 
the time. Then add the sugar and let it boil until it gets 
thick, and looks as though it will be stiff when it gets 
cold. Seal it tightly in glass jars. 



248 



THE KENTUCKY HOUSEWIFE. 



RED RASPBERRY JAM. 

Eight pints of red raspberries, 
Two pints of currant juice. 

Mash the raspberries well, and mix with the currant 
juice. Weigh, and add an equal quantity of granulated 
sugar. Boil slowly until quite thick, then seal in glass 
jars. Old currant jelly can be used, ?i the juice cannot 
be had. In that case only put in sugai^ m proportion to 
the berries. 

TO BRANDY GREENGAGES. 

Take the quantity of greengages you wish to brandy; 
wipe them dry and throw them into boiling water, ar^ boil 
only until they are tender, but don't let them burst open. 
Spread them on dishes to cool, and when cold put them 
into jars, and fill the jars with equal portions of syrup, and 
white brandy. The syrup should be made rich and strong, 
as the gages are very acid. The proportions for a rich 
syrup are, to every pint of granulated sugar, put in half 
a pint of water. Boil slowly, and skim carefully until it 
is thick and clear. The gages must be sealed tightly. 

TOMATO FIGS. 

One peck of tomatoes, 

Six pounds of brown sugar. 

Scald the tomatoes, remove the skin in the usual way, 
and weigh them. Put them in a kettle with the sugar, 
and boil them until the sugar penetrates, and they are 
clarified. Take them out, spread them on dishes, flatten, 
and dry them in the sun. Sprinkle small quantities of 
syrup occasionally over them until dried. Then pack 
them in boxes in layers, sprinkling each layer with pow- 



THE KENTUCKY HOUSEWIFE. 



249 



dered white sugar. They will keep well from year to year, 
and retain surprisingly their flavor, which is nearly as good 
as the best quality of figs. The pear shaped or single 
tomato answers the purpose best. 

FRESH FIG PRESERVES. 

Five pounds of southern figs, 
Five pounds of granulated sugar, 
Five pints of clear water, 
Extract of lemon to the taste. 

Dip the figs in hot lye, as for brandy peaches, and 
wipe each one with a coarse, dry cloth, so as to have the 
skin perfectly smooth. Put into a kettle the water, sugar 
and extract, boil and skim until clear. Put in the figs, 
and let them simmer until transparent. Put into preserve 
jars and seal. 

PEACH MARMALADE. 

Ten pounds of soft yellow peaches, 
Six pounds of brown sugar. 

Get the full ripe, open stone, yellow peach. Peel, 
Bake out the stone and weigh. Then chop very fine, and 
/nix the sugar thoroughly with them. Put into a preserv- 
ing kettle, let them simmer steadily but not too rapidly, 
for two hours, stirring constantly, to keep them from 
burning. Put into glass jars, and when cooled, cover with 
paper saturated with brandy, and seal with flour paste. 

ORANGE MARMALADE. 

As many oranges as are to be preserved, 
Granulated sugar according to the quantity of fruit. 

Eemove the rind and seeds from the oranges. Cut 
the rind of one half in very fine strips, and parboil in 
water until enough of the bitter has been removed, and 



250 



THE KENTUCKY HOUSEWIFE. 



sufficient taste remains to flavor the pulp nicely. Cut up 
the pulp as fine as possible and mix with the rind. Add 
to every pound of the fruit, one pound of granulated sugar. 
Put into a preserving kettle and stir slowly all the time 
it is boiling. When it is a clear golden color it is done. 
This is delicious with ice cream, plain cream, or on 
pastry puffs. 

QUINCE PRESERVES. 

Ten pounds of ripe quinces, 
Ten pounds of granulated sugar. 

Boil the quinces for a quarter of an hour, then peel 
them, cut the size you wish, and weigh. Keep the cores 
and peelings for jelly. Wet the sugar with some of the 
water the fruit was boiled in, say a half a teacupful to the 
pound. Skim and boil for fifteen minutes, then put in 
the fruit and cook until the pieces are tender enough to be 
pierced with a straw. Put in glass jars and seal tightly. 
To make the jelly, take the water the fruit was boiled in ; 
put in the peelings, seeds and sugar to the taste. Boil 
slowly until it will jelly by trying it on ice ; then strain 
and put in tumblers. 

QUINCE MARMALADE. 

Six pounds of ripe yellow quinces, 
Four pounds of granulated sugar. 

Peel the quinces, core and quarter them. Put the peel- 
ings and cores into a preserving kettle, with water enough 
to cover them. Boil until very soft, and strain. Put the 
quinces and sugar into the kettle, and pour over them the 
strained liquor from the peelings and cores. Boil the 
whole until a smooth mass, skimming well all the 
time, and stirring from the bottom to keep it from stick- 
ing. Put into glass jars and seal tightly. 



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251 



PINEAPPLE MARMALADE 

Six pounds of grated pineapple, 
Six pounds of granulated sugar. 

Peel and grate the pineapple; mix with the sugar, and 
let it stand one hour. Put into a preserving kettle, boil 
until smooth, then put into glass jars and seal tightly. 
Skim and stir as peach marmalade. 

APPLE MARMALADE. 

Six pounds of chopped pippins, 
Six pounds of white sugar, 
Five lemons. 

Peel and chop the apples and put them into a preserv- 
ing kettle with two teacupf uls of clear water, and the thin 
rind of the lemons. Boil until very soft, and mash smooth 
with a spoon. Take out the rind; add the sugar and 
lemon juice, boil until quite thick, stirring from the 
bottom and skimming frequently. Put into glass jars and 
cover tightly. 

TO DRY CHERRIES. 

Take as many cherries as you wish to put up, stone 
them and save the juice. Weigh the cherries, and allow 
one pound of good brown sugar to three of fruit. Boil the 
sugar with the juice for ten minutes, put in the cherries 
and stew them twenty minutes. Take them out to drain, 
and lay them on dishes in the sun to dry. Keep the 
syrup, and pour a little at the time over the cherries to 
dry. They must be frequently turned over, and when all 
the syrup is used, put the cherries in layers in jars, 
sprinkling powdered sugar between each layer. These 
will be nice for pies, puddings, rolled dumplings and 



252 



THE KENTUCKY HOUSEWIFE. 



charlottes. Damsons and plums can be dried in the 
same way. 

TO DRY APPLES. 

Take the quantity of apples you wish to dry; peel and 
slice them ; string them on a very coarse thread, and 
hang the ui in a warm place until thoroughly dried. 
Peaches can be dried in the same way. 

APPLE BUTTER. 

Take as much new sweet cider as you wish to use, fresh 
from the press. Boil it down to one half the original 
quantity. Have ready some fine juicy apples, pared, cored 
and quartered. Put as many in the kettle as can be kept 
moist by the cider. Stew until the consistency of soft 
marmalade and a dark brown color, stirring frequently. 
It is quite an improvement to have one fourth as many 
quinces as apples. If well boiled, it will keep a year. 

TO PREPARE HONEY FOR WINTER USE. 

Pour all the honey to be prepared in a clean colander; 
support the ears of the colander by two rods resting on 
the brim of the bowl. Cut the comb transversely and re- 
peatedly, then leave it to drain. This will take a day or 
two, the honey running through a clear liquid, leaving the 
wax behind clear and dry. Bottle the strained honey, 
cork tight, and it will be ready for use at any time. To 
make assurance doubly sure, some housekeepers let their 
honey boil before bottling, and say thus prepared it may 
be kept for an indefinite length of time. A warm, dry 
store room is best to keep it in. 



THE KENTUCKY HOUSEWIFE. 



253 



EGG NOGG. 

Yelks of two dozen eggs, 

Three quarts of rich cream, 

One tumblerful of brandy and whisky, mixed, 

One tumblerful of sherry wine, 

Sugar and nutmeg to the taste. 

Beat the eggs and sugar together, and stir in the brandy 
and whisky to cook the eggs. Then add the sherry wine 
and nutmeg. Beat the cream very light, and stir gradu- 
ally in the eggs. 

TO MAKE LEMON SYRUP. 

Ten fresh lemons, 

Three pounds of granulated sugar, 

Two pints of clear water, 

The thinly cut rind of four lemons. 

First cut the rind of four lemons, as thinly as it can be 
cut. Squeeze the lemons and strain the juice. Put on 
the water with rind and sugar, and skim until perfectly 
clear. Then add the juice of the lemons, boil about eight 
minutes longer, bottle and seal. This will keep well in a 
cool place for months. This quantity can, of course, be 
increased as may be desired. 

LEMON SYRUP.— No. 2. 

Two large fresh lemons, 
Two pounds of lump sugar, 
Two ounces of citric acid, 
One pint of boiling water. 

Slice the lemons very thin, taking out the seeds. Pour 
the boiling water on the lemons, sugar and citric acid. 
Stir constantly, and when cold, strain through a fine 
strainer, and bottle. 



254 



THE KENTUCKY HOUSEWIFE. 



PEACH CORDIAL. 

Three dozen yellow peaches, 
One gallon of peach brandy, 
One pound and three quarters of loaf sugar. 

Peal and cut the peaches in half; crack the stones, and 
take out enough of the kernels to make a half a tumbler- 
ful, and put all into a stone jar. Pour about a teacupful 
of water over the sugar, and let it boil until a rich syrup, 
skimming carefully while it is boiling. Mix it with the 
brandy and pour over the fruit. Let this stand for six 
weeks, then strain and bottle. 

BLACKBERRY CORDIAL. 

Two quarts of blackberry juice, 

One pound of granulated sugar, 

Half an ounce of grated nutmeg, 

Half an ounce of ground cinnamon, 

A quarter of an ounce of ground allspice, 

One pint of the best brandy. 

Prepare the blackberries as you would currants, by put- 
ting them into a stone jar, and keeping it in boiling water 
until the quantity of juice required is extracted from 
them. Put in the sugar, tie the spices in a muslin bag, 
and boil all for one hour. Strain through a flannel bag; 
add the brandy, and cork tightly. 

RASPBERRY CORDIAL. 

Six quarts of ripe red raspberries, 
Six quarts of the best brandy. 

Pour the brandy over the berries; cover, and let them 
stand for one week; then strain through a bag, pressing 
out all the liquid. When you have got out all you want, 



THE KENTUCKY HOUSEWIFE. 



255 



reduce the strength to your taste with water, and allow 
a pound of granulated sugar to the gallon, and let it stand 
until clear, then bottle. Don't boil, or you will destroy 
the flavor of the fruit. Make strawberry cordial in the 
same way. 

RASPBERRY VINEGAR. 

Four quarts of raspberries. 
Two quarts of vinegar. 

First, get the red raspberries, and have them fully ripe. 
Pour over the four quarts of berries two quarts of vinegar. 
Let this stand for twenty-four hours. Strain and pour the 
juice over four quarts of fresh berries. Let this stand an- 
other twenty-four hours; strain again, then allow a pound 
of granulated sugar to every pint of juice. When the 
sugar is dissolved, pour into a preserving kettle and boil 
and skim for one hour. Seal tight. 

PUNCH A LA REGENT. 

One quart bottle of dry champagne, 

One pint of good brandy, 

One quart of well-drawn green tea, 

One tumblerful of maraschino cordial, 

One wineglassful of good rum, 

Eight thin slices of pineapple, 

Four tablespoonfuls of granulated sugar, 

The rind and juice of one lemon, 

The rind and juice of one orange. 

Mix the champagne, brandy and rum together. Peel 
and cut in thin, small pieces the pineapple, also the rinds 
of the lemon and orange; and, with the strained juice, stir 
into the champagne, etc. Lastly, add the maraschino cor- 
dial and green tea. This can be put into wide-mouthed 
bottles and kept for weeks on the ice. When drinking it 



256 



THE KENTUCKY HOUSEWIFE. 



use ice freely. Water can also be added, should it prove 
too strong for some tastes. 

ORANGE CORDIAL. 

A quart of the best alcohol, 
Orange peelings, 
Granulated sugar. 

Put into a large jar the quart of alcohol. Throw into it 
the peelings of as many oranges as it will conveniently 
hold. When the alcohol is highly colored it will be ready 
for use. Make the syrup in the following manner: Take 
two pounds of sugar and a pint of clear water. Let it boil 
until it thickens, skimming carefully all the time. When 
perfectly clear it is done. When cool, not cold, stir in 
well the alcohol. This is delicious as a cordial, or for 
sauces for puddings. 

PUNCH FOR BOTTLING. 

One pint of the best green tea, 
One quart of boiling water, 
Two quarts of Jamaica rum, 
Two lemons, 

One cupful of currant jelly, 
One pound and a half of loaf sugar, 
One bottle of Curacoa cordial, 
Three pints of brandy. 

Pour the boiling water on the tea; let it draw, then 
strain. Slice the lemons, take out the seeds and put them 
(the lemons) in the hot tea. Stir in the jelly and sugar, 
and after the sugar has dissolved, add the rum and brandy. 
Let this stand twenty-four hours in a close stone jar. 
Strain, add the curacoa, and bottle. To be used in 
punch glasses, and water if necessary. Ice also can be 
used in it. 



THE KENTUCKY HOUSEWIFE. 



257 



WHISKY PUNCH FOR BOTTLING. 

One gallon of whisky. 
One quart of Jamaica rum, 
Three pints of clear water, 
Ten lemons. 

Squeeze the lemons, strain and stir the juice in the 
water; add the rum and whisky, and sweeten to the taste. 
Let it simmer slowly for twenty minutes, cover until cold, 
then bottle. Drink either cold or hot, and add water if 
too strong. Use Bourbon whisky. 

CURRANT WINE. 

One gallon of currant juice, 
Two pounds of granulated sugar, 
One quart of clear water, 
One pint of Jamaica rum. 

Put the juice, sugar and water, into a preserving kettle; 
let it boil for five minutes, taking care to skim it well 
while boiling. Take it off and pour into a stone jar to 
stand for a week. If necessary, skim again, then add the 
rum. 

BLACKBERRY WINE. 

Fifteen gallons of blackberries, 
Five gallons of water. 

Mash the berries, but do not bruise the seed; allow them 
to stand twenty-four hours, strain and add three pounds 
of the best white sugar to each gallon of juice. When the 
sugar is thoroughly dissolved, put all into a cask with the 
water. Put a piece of muslin over the hole, and allow it 
to stand until fermentation ceases, after which cork tightly 
or bottle. 



258 



THE KEKTUCKY HOUSEWIFE. 



CANDY. 

Three pounds of white or brown sugar, 

One and three-fourths of a pint of cold water, 

Two tablespoonfuls of butter. 

One-fourth of a teaspoonful of salt and soda mixed, 

Three tablespoonfuls of vinegar. 

Mix the sugar and water; when it boils add the butter, 
and when thoroughly melted, stir in the vinegar, soda and 
salt. Cook until done, which can be ascertained by put- 
ting a little in cold water: if it hardens in the water, take 
it off. While pulling, drop a little vanilla on it. 

TAFFY. 

Two cupfuls of brown sugar, 

One-half a pound of butter, 

One teaspoonful of extract of vanilla. 

Put the above ingredients into a saucepan, melt to- 
gether and stir over a bright fire for twelve minutes; add 
the vanilla and cook three minutes longer. Grease a 
marble slab, pour on it the mixture, and when cool enough, 
cut in small squares, and before it is perfectly cold, grease 
a knife and loosen it from the marble to keep it from 
sticking. 

CARAMELS. 

One fourth of a cupful of chocolate, 
One cupful and a half of brown sugar, 
A quarter of a pound of butter, 
One cupful of sweet milk. 

Mix the sugar and butter well together, then add the 
sweet milk and chocolate. Stir until thoroughly dissolved, 
then boil half an hour, and just before it is ready to be 
taken off the fire, flavor to the taste with the extract of 



THE KENTUCKY HOUSEWIFE. 



259 



vanilla. Pour into pans, and when nearly cool take a 
sharp knife and cut it in squares. Measure with a coffee 
cup. 

CHOCOLATE CARAMELS. 

One quarter of a pound of chocolate, 
One pound and a half of brown sugar, 
One teacupful of cream, 
Extract of vanilla to the taste. 

Grate the chocolate; scald the cream and pour it over 
the chocolate, stirring until smooth. Then add the vanilla, 
put into a saucepan and cook until it thickens. Grease a 
pan, pour in the mixture, and when cool cut in squares 
with a greased knife. Use Baker's chocolate. 

PHILADELPHIA WALNUT CANDY. 

One quart of New Orleans molasses, 
One pint of walnut meats, 
One tablespoonful of butter, 
One tablespoonful of soda. 

Boil the molasses until a nice candy is made from it, 
and when done, stir in the soda, butter and walnut meats. 
Beat hard until it gets light; then pour into buttered 
pans. 



PICKLES AND CATSUPS 



TO GREEN PICKLES. 

One gallon of cider vinegar, 

One gallon of water, 

Two tablespoonfuls of alum. 

Put the water, vinegar and alum into a brass preserving 
kettle, and boil for about ten minutes. Put the pickles 
in a jar and pour the vinegar over them boiling hot. Do 
this every morning for nine mornings. The pickles should 
be put previously into a brine strong enough to bear an 
egg, and allowed to remain in it for one week. When 
packing the jars, it is always better to have the cucumbers 
as near the same size as possible. 

TO PREPARE VINEGAR FOR CUCUMBER PICKLES. 

Two gallons of the best cider vinegar, 
Half a pint of black mustard seed, 
Half a pint of white mustard seed, 
One teacupful of horseradish, 
Eight medium sized onions, 
Two pounds of brown sugar, 
Two ounces of celery seed, 
Three ounces of black pepper grains, 
Three ounces of whole allspice, 
Two ounces of stick cinnamon. 

Pound the allspice, cinnamon and pepper grains 
together until well broken up. Scrape and cut the horse- 

260 



THE KENTUCKY HOUSEWIFE. 



261 



radish into thin pieces ; peel and quarter the onions, and 
with the spices, put into the vinegar to boil until it tastes 
well of the spices. Put the pickles into stone jars, with 
the spices sprinkled through, and a teaspoonful of alum in 
each jar. Pour the vinegar on while hot, and cover 
closely. This will be sufficient for four hundred small 
cucumbers. 

TO GREEN PICKLES IN THE FALL. 

Two quarts of vinegar, 

Two quarts of water, 

Two tablespoon fuls of alum. 

First, put into a brass kettle a layer of pickles, then a 
layer of fresh grape leaves. After dissolving the alum in 
the vinegar and water, pour it over the pickles, and let 
them steam until well greened. 

TO STUFF CUCUMBERS. 

Forty large cucumbers, 
Three ounces of ground mace, 
Half a pound of ground ginger, 
Half a pound of grated horseradish, 
One pound of white mustard seed, 
Half a pound of chopped onions, 
Two ounces of turmeric, 
One ounce of ground cloves, 
One ounce of ground allspice, 
Half a pint of mixed English mustard, 
Half a pint of salad oil, 
Half a pound of brown sugar. 

Green the cucumbers; take out the seed, sprinkle them 
inside and out with salt and let them stand for twenty- 
four hours. Drain, and make a stuffing of the above 
ingredients; fill each cucumber and sew up well with 
strong thread. Put them in jars and cover with good 



262 



THE KENTUCKY HOUSEWIFE. 



cold cider vinegar. Put sticks to keep the cucumbers 
under the vinegar. Keep in a cool dry place. Don't 
forget to put a lump of alum the size of a hickory nut in 
each jar. 

ANOTHER WAY TO STUFF CUCUMBERS. 

A half pound of white mustard seed, 

A half pound of black mustard seed, 

Three tablespoonfuls of turmeric, 

One tablespoonf ul of ground cloves, 

Six tablespoonfuls of sweet oil, 

Four finely chopped onions, 

Four finely chopped green bell peppers, 

One pint of chopped cucumbers that have been in brine, 

Two tablespoonfuls of celery seed or chopped celery, 

Two ounces of ground ginger. 

Let the cucumbers remain for three days in weak salt 
and water; then put a layer of cucumbers and a layer of 
grape leaves, until the kettle is nearly full. Put in equal 
quantities of water and vinegar and a teaspoonful of alum; 
let them steam until the cucumbers are green, then throw 
them in cold water and let them drain on a waiter so as 
to make them crisp; open and scrape out the seeds and 
put them in fresh vinegar and water, and add a pound of 
brown sugar to the gallon of vinegar. Scald for three 
consecutive days, and make the filling of the above ingre- 
dients. Fill the cucumbers, sew them up, and put them 
into stone jars. Pour boiling hot vinegar over them, into 
which you have put one pound of brown sugar to the 
gallon of vinegar. Put in each jar three red pepper pods, 
two teaspoonfuls of scraped horseradish, and two or three 
bruised pieces of ginger root. This filling will also answer 
for melon mangoes, Cover tightly. 



THE KENTUCKY HOUSEWIFE. 



263 



OILED CUCUMBERS. 

Fifty large cucumbers, 

Twelve large onions, 

Six tablespoonfuls of celery seed, 

Six small red pepper pods, 

Five pints of good cider vinegar, 

A quart bottle of the best salad oil. 

Peel the cucumbers and slice quite thin; also the 
onions. Strew salt over them, then cover and let them 
stand until morning. Put them into a colander to drain 
thoroughly, cover with the vinegar and let them stand 
four hours. Put into the kettle the oil, celery seed, 
red peppers, and add the vinegar drained from the cucum- 
bers and onions. Let all simmer for ten minutes and 
pour back on the cucumbers and onions very hot. Put 
into close jars and in a week they will be ready for use. 
This is excellent with fish, steaks, or as a relish for supper. 

TO MAKE YELLOW PICKLE. 

One pound of sliced ginger, 
One pound of scraped horseradish, 
One pound of white mustard seed, 
A quarter of a pound of celery seed, 
One ounce of ground mace, 
One ounce of grated nutmeg, 
One ounce of white pepper grains, 
Three gallons of strong cider vinegar, 
Half a pound of turmeric. 

Put all of the articles intended for the yellow picKle 
into a stone jar, pour on them boiling salt and water, and 
let them stand forty-eight hours. Then press out the 
water and lay them on a table covered with a soft cloth in 
the full sunshine. When dried, put them into stone jars 



264 



THE KENTUCKY HOUSEWIFE. 



with cold vinegar and a little turmeric in it; let them 
stand about twelve days, draw off the water, and put them 
into clean jars and cover with vinegar prepared in the fol- 
lowing manner: Put the above spices, horseradish, tur- 
meric, etc., with the three gallons of vinegar into a brass 
kettle, boil until the vinegar tastes strongly of the ingre- 
dients, let it get cold, then pour over the pickles. 



FRENCH PICKLE. 

A half a bushel of green tomatoes, 

One dozen white onions, 

Three pounds of brown sugar, 

A gallon and a half of cider vinegar, 

A teaspoonful and a half of French mustard, 

One ounce of ground cloves, 

One ounce of ground allspice, 

One ounce of ground cinnamon, 

One ounce of turmeric, 

One ounce of ground black pepper, 

One ounce celery seed. 

Slice the tomatoes and onions, salt, and let them stand 
over night. In the morning drain through a colander, 
put them in a porcelain kettle, and cover with equal por- 
tions of vinegar and water. Boil slowly one hour, then 
drain through a colander for a half an hour. Put on the 
fire the gallon and a half of vinegar, and three pounds of 
brown sugar. Boil and skim for fifteen minutes. Mix 
the turmeric, spices and mustard to a paste with a little 
cold water, adding the ground black pepper. Stir this in 
the vinegar while boiling, and simmer for five minutes. 
Use stone jars, and put in a layer of the tomatoes and a 
cupful of the mixture until the jars are filled. It will be 
ready for immediate use. 



THE KENTUCKY HOUSEWIFE. 



265 



ROUGH AND READY PICKLE. 

Six dozen cucumbers, 

Half a peck of green tomatoes, 

One dozen green bull nose peppers, 

One dozen white onions, 

Half a teacupful of ground black pepper, 

Half a teacupful of ground cloves and allspice, mixed, 

Half a pound of white mustard seed, 

Two ounces of celery seed. 

Peel and slice the cucumbers, onions, tomatoes and 
peppers. Salt them separately and let them stand over 
night. The next morning press them dry and chop very 
fine. Then add the spices, ground pepper, celery seed, 
and to every gallon of mixture put a pound of brown 
sugar. Cover with good vinegar, stir well and boil five 
minutes. Put in jars and cover tightly. 

SWEET CANTELOPE PICKLE. 

One gallon of good cider vinegar, 
Five pounds of white sugar, 
Half an ounce of ground mace, 
Two ounces of ground cloves, 
Two ounces of ground cinnamon, 
Two ounces of ground allspice, 
The peelings of three oranges. 

Take cantelopes that are just beginning to ripen; re- 
move the rinds, and throw away the seeds. Cut the rinds 
into narrow slices and put them into stone jars. Fill a 
kettle with two thirds vinegar and one third water, and 
add a piece of alum the size of a partridge egg. Boil it 
five minutes, and, while hot, pour it over the melon. Let 
this stand thirteen or fourteen hours, take out the melon, 
and throw away the vinegar. While the melon is drain- 



266 



THE KENTUCKY HOUSEWIFE. 



ing, put the spices and vinegar on to boil for ten minutes, 
and, while hot, pour over the melon. Every morning boil 
this vinegar over for three mornings, and the last time put 
the melon in the kettle and boil until tender. Put into 
jars, and seal while hot. These proportions can be in- 
creased according to the quantity of melon to be pickled. 

TO PICKLE MUSHROOMS. 

Nine quarts of mushrooms, 
One tablespoonful of ground mace, 
One dessertspoonful of ground cloves, 
One dessertspoonful of ground allspice, 
One teaspoonful of cayenne pepper, 
One tablespoonful of black pepper, 
One teaspoonful of salt. 

Wash and peel the mushrooms, then put them in the 
jars in which they are to be kept. As you put them in, 
say in layers, sprinkle spices over each layer; cover them 
with boiling vinegar, tie them up tightly, and in two 
weeks they will be ready for use. 

GREEN TOMATO PICKLE. 

One peck of green tomatoes, 

Three tablespoonfuls of dry mustard, 

One ounce of yellow mustard seed, 

An ounce and a half of whole black pepper, 

One ounce of whole cloves, 

One ounce of whole allspice, 

One dozen white onions, 

Half a pound of brown sugar. 

Slice the tomatoes thin, sprinkle them with salt, and 
let them stand over night. The next morning drain them 
through a colander, peel and slice the onions, and put 
into the kettle in the following order: First, a layer of 
tomatoes and onions, then seed and spices, and so on until 



THE KENTUCKY HOUSEWIFE. 



267 



all are in the kettle. Mix the mustard with a quart of 
vinegar and the sugar, and pour over the tomatoes. Add 
more vinegar until they are covered. Place the kettle 
over the fire, and boil twenty minutes. Put in stone jars, 
and cover tightly with paper. 

GREEN TOMATO PICKLE.— No. 2. 

One peck of green tomatoes, 

Six large white onions, 

One teacupful of salt, 

Four quarts of cider vinegar, 

Two pounds of brown sugar, 

Half a pound of ground mustard, 

Two tablespoonfuls of ground cloves, 

Two tablespoonfuls of ground ginger, 

Two tablespoonfuls of ground cinnamon, 

One tablespoonful of celery seed, 

Six green bull nose peppers. 

Slice the onions and tomatoes; sprinkle the salt over 
them and let them stand over night; drain well in the 
morning. Take two quarts of water and one of vinegar; 
boil the tomatoes and onions in it for five minutes, and 
drain again through a colander. Then take the four 
quarts of vinegar and put in it the tomatoes, onions, spices 
and chopped pepper. Boil fifteen minutes and put in 
stone jars. This will keep well for a year. 

CHOW-CHOW. 

Two large heads of cauliflower, 
One quart of sliced cucumbers, 
Half a pint of mixed English mustard, 
One tablespoonful of cayenne pepper, 
One tablespoonful of black pepper, 
Three ounces of turmeric. 

Cut the cauliflower and cucumbers into small, nicely- 



268 



THE KENTUCKY HOUSEWIFE, 



shaped pieces, and put them into brine for twenty-four 
hours. Drain through a colander for an hour or two; 
then put them in a kettle. Cover with vinegar, in which 
two teaspoonfuls of celery seed has been previously boiled 
for twenty minutes and strained. Let the vegetables sim- 
mer with the spices in the vinegar until perfectly tender, 
stirring well all the time. Put into wide-mouthed jars and 
tie up closely. It would be well to put a piece of alum, 
the size of a hickory nut, into each jar to keep the pickle 
from getting soft. 

CUCUMBER CHOW-CHOW. 

One gallon of peeled chopped cucumbers. 
Fire chopped green peppers, 
Four chopped onions, 
One tablespoonful of whole black pepper, 
One tablespoonful of whole allspice, 
One tablespoonful of whole cloves, 
Four teaspoonfuls of ground mustard, 
Half a pound of grated horseradish, 
Half a pint of black mustard seed, 
Two teaspcKDnfuls of celery seed. 

After peeling and chopping the onions, cucumbers and 
green peppers, sprinkle them with salt and let them stand! 
over night. In the morning press out the salt, and put 
into stone jars. Take a gallon of vinegar, put in all the 
above ingredients, except the horseradish, which should be 
mixed with the cucumbers in the jars. Boil ten minutes, 
and when cold pour over the cucumbers. 

CABBAGE PICKLE. 

One dozen firm heads of cabbage, 
Half a teacupful of ground ginger, 
Two tablespoonful s of allspice, 
One dozen small green pepper pods, 
One teacupful of white mustard seed, 
Two ounces of turmeric. 



THE KENTUCKY HOUSEWIFE. 



269 



Quarter the cabbage heads, cover them with brine, and 
let them stand for twenty-four hours. In the morning 
press dry and let them stand for a day. Put them in a 
kettle with the spices, cover with cider vinegar, and boil 
until tender. Put them into wide mouth jars and tie up 
closely. They will be ready for use the next day. Be 
sure to cover them well with vinegar after putting them 
in the jars. 

SPICED PEACHES. 

One peck of peeled peaches, 

Three pounds and a half of brown sugar, 

Three pints of cider vinegar, 

Half an ounce of nutmeg, 

One ounce of cloves, 

One ounce of cinnamon. 

After peeling the peaches, put them into a stone jar. 
Break up the spices and strew them through the peaches. 
Boil the sugar and vinegar together for ten minutes, and 
pour over the peaches while very hot. Repeat this for 
three consecutive days, then boil all together for ten min- 
utes. Plums can be done the same way, only don't put 
in quite so much vinegar. 

PEACH MANGOES. 

One peck of peaches, 

A quarter of a pound of white mustard seed, 

A quarter of a pound of black mustard seed, 

Two tablespoonfuls of turmeric, 

One tablespoonful of cloves, 

Four tablespoonfuls of sweet oil, 

Two tablespoonfuls of celery seed or chopped celery, 

Two chopped red peppers, 

Two chopped onions. 

Get the peaches two-thirds ripe, and throw them into 



270 



THE KENTUCKY HOUSEWIFE. 



strong salt and water for twelve hours. Wipe them dry, 
cut them in half, take out the stones, and put in the filling 
made of the above ingredients. Sew them up and pour 
cold vinegar over them. Put them in stone jars and 
cover tightly. 



STUFFING FOR FORTY MELONS. 

Half a pound of ground race ginger, 

One pound of scraped horseradish, 

One pound of white mustard seed, 

One pound of chopped onion, 

One ounce of ground mace, 

One ounce of grated nutmeg, 

Half a coffeecupful of black pepper grains, 

One tablespoonful of celery seed, 

A quarter of a pound of ground mustard, 

Two ounces of turmeric. 

Select the melons a size larger than a goose egg; pour 
boiling salt and water on them, and let them stand one 
night. The next morning make a slit from the stem to 
the blossom end and take out all the seeds with great 
care ; return them to the brine and let them remain 
six days, then put them in the best cider vinegar and let 
them remain for ten days. Wipe out the insides and stuff 
in the following manner: Mix the above ingredients to a 
paste, with a pint of the best salad oil; fill each melon 
well with it, putting in each a small clove of garlic, tie 
tightly, pack them in a stone jar, and put a little of the 
stuffing over each layer; also a piece of alum the size 
of a hickory nut, and keep well covered, with the best 
cider vinegar. 



THE KENTUCKY HOUSEWIFE. 



TOMATO CATSUP. 

Two bushels of ripe tomatoes, 
Half a peck of onions, 
One teacupful of salt, 
One teacupful of whole allspice, 
Half a teacupful of ground cloves, 
One teacupful of black pepper grains, 
One tablespoonful of ground mace, 
Two tumblerfuls of Madeira wine, 
One dessertspoonful of celery seed, 
Cayenne pepper to the taste, 
Three grated nutmegs. 

"Wash the tomatoes well, and cut in slices a half an inch 
thick. Peel the onions, and slice thin. Put them in a 
preserving kettle, with the salt, on the fire, and let them 
boil slowly for three hours, taking care to stir frequently. 
Mash through a sieve with a wooden ladle, and pour into 
a stone jar to stand over night. The next morning, return 
to the preserving kettle, with the spices and wine, and 
simmer until thick, then mash again through a sieve with 
the wooden ladle, and bottle and seal well. 



TOMATO CATSUP.— No. 2. 

One bushel of full ripe tomatoes, 
Two quarts of good cider vinegar, 
One ounce of whole allspice, 
One ounce of whole cloves, 
Half a pound of dry mustard, 
Two pounds of brown sugar, 
Three teaspoonfuls of celery seed, 
One ounce of cayenne pepper, 
One quart of salt. 

Slice the tomatoes a half an inch thick, and salt in 
layers until all are salted down. Let them stand over 
night, and in the morning press them through a colander. 



THE KENTUCKY HOUSEWIFE. 



Put them to boil with the spices, vinegar, sugar, mustard, 
salt and celery seed, for three hours and a half. Press 
through a colander, then through a sieve, and seal very 
tight in bottles. Six onions, peeled and cut up, might be 
added. 

GREEN TOMATO CATSUP. 

Three gallons of green tomatoes, 
One gallon of good cider vinegar, 
Three pounds of brown sugar, 
Four tablespoonfuls of dry mustard, 
Four tablespoonfuls of ground allspice. 
Four tablespoonfuls of ground ginger, 
Four tablespoonfuls of ground cinnamon, 
Four tablespoonfuls of ground cloves, 
Four tablespoonfuls of celery seed, 
Four green bull nose peppers, 
Black pepper to the taste. 

Peel and slice the tomatoes and peppers; pack them 
with layers of salt, and put them in colanders to drain 
over night. Press dry the next morning and put them in 
the kettle with the above ingredients. Boil all together 
until thick, and add a quart of cold vinegar. Cover 
tightly and it will keep for years. 

CUCUMBER CATSUP. 

One peck of full-grown cucumbers, 

Two large onions, 

Half a pint of salt, 

Six blades of mace, 

A gill of Madeira wine, 

A gill of sweet oil, 

A teaspoonful of cayenne pepper 

A teaspoonful of ground black pepper. 

Peel the cucumbers and cut them in thin slices. Cover 
them with the half pint of salt, to draw out the water, 



THE KEKTUCKT HOUSEWIFE. 



273 



and let them stand six hours. Cut the onions also in thin 
slices, and put them in stone jars, in alternate layers with 
the cucumbers, pepper, and blades of mace, broken very 
fine. Stir the oil and wine in the vinegar, and pour over 
the cucumbers cold. 

CHILI SAUCE. 

One dozen large ripe tomatoes, 

Six tablespoonfuls of brown sugar, 

Four teacupfuls of vinegar, 

Two teaspoonfuls of ground cinnamon, 

Two teaspoonfuls of ground ginger, 

One teaspoonful of ground cloves, 

One tablespoonful of mixed mustard, 

One red pepper pod, 

Four large white onions, 

Salt to the taste. 

Peel and slice the tomatoes; chop the onions 
very fine; put in the other ingredients, and boil slowly for 
two hours. Eub through a sifter, and seal in bottles or 
glass jars. Keep in a cool place in the summer, but not 
too cold a place in the winter. This is delicious on cold 
meats or fried oysters. 

TOMATO SAUCE. 

Two pecks of full ripe tomatoes, 
One quart of salt. 

Cut each tomato in two or three slices, but do not peel 
them; put them in a kettle in layers, salting each layer 
well. Let them simmer slowly three hours; strain them 
through a colander, then return to the kettle to simmer 
slowly for an hour longer. When scalding hot, pour into 
bottles and seal hermetically. This is delicious for steaks, 
chops, sweetbreads or soups. 



THE KENTUCKY HOUSEWIEE. 



VENETIAN PICKLE. 

Four quarts of cider vinegar, 

Four tablespoonfuls of white mustard seed, 

Four tablespoonfuls of turmeric, 

Four tablespoonfuls of whole black pepper 

Three tablespoonfuls of whole allspice, 

Four tablespoonfuls of crushed stick cinnamon, 

Four cloves of garlic. 

Take anything you wish to pickle, cabbage, onions and 
green peppers; cut them up and cover with salt, vinegar, 
and two tablespoonfuls of turmeric; let them stand twenty- 
four hours, stirring them carefully three or four times; 
then take them off, dry them well in a cloth, and put them 
into a bowl. Put the vinegar, etc., into a kettle, boil all 
well together, and when cool pour over the pickles. In 
two days they will be fit for use. 

CELERY VINEGAR. 

Two tablespoonfuls of celery seed, 
One quart of vinegar. 

Pound the celery seed in a mortar, and put it into a 
quart bottle with the vinegar poured over it; shake it well 
every day for two weeks, then strain, and keep it for use, 
as it will impart a pleasant flavor of celery to everything 
in which it is used. A delicious flavor of thyme or sum- 
mer savory can be obtained by gathering it when it is in 
full perfection; pick enough from the stalk to make a tea- 
cupful, put it in a bottle and pour on it a quart of strong 
vinegar. The next day take out the thyme or savory, 
put in another teacupful; do this three times, then strain, 
bottle and seal tightly. This will be much more pleas- 
ant than the dried herb, and can be used when the fresh 
is out of season. Mint can be prepared in the same way. 



THE KENTUCKY HOUSEWIFE. 



275 



Great care must be taken not to allow the herbs to remain 
in the liquor longer than twenty hours, or the taste will 
be bitter and disagreeable. 

FRENCH MUSTARD. 

A quarter of a pound of Coleman's English mustard, 

Half a pint of water, 

Half a pint of vinegar, 

A tablespoonful of flour, 

A teaspoonful of pulverized sugar, 

A saltspoonful of salt. 

Put the mustard in a saucepan, and pour over it the 
vinegar and water; add the salt and a pinch of calamus 
root the size of a pea. Put it on the fire, and when it is 
boiling add the flour. Let it boil twenty minutes, stirring 
all the time. Just before taking it off stir in the sugar. 
When cool, put it in small wide-mouth bottles and cork 
tightly. 

TO PICKLE OYSTERS. 

One quart of vinegar, 
One gallon of oysters, 
One pint of sherry wine, 
Two quarts of oyster liquor, 
Half an ounce of ground cloves, 
Half an ounce of ground allspice, 
Half an ounce of ground mace, 
Six small red pepper pods, 
One dessertspoonful of salt, 
Two lemons. 

Put the oysters into a porcelain kettle with their liquor 
and let them simmer slowly until the edges curl. When 
done take them out of their liquor, drop them in cold 
water and let them remain in it ten minutes, then drain. 
Take two quarts of the liquor, the vinegar, spices, salt 



276 



THE KENTUCKY HOUSEWIFE. 



and pepper pods; let this boil for about three minutes, 
then pour into a bowl to get cold. Out the lemons into 
thin slices, taking care to throw away all of the seeds. 
Put them with the wine into the mixture, then put the 
oysters into wide-mouth bottles and pour it over. Cork 
tightly. 

PICKLED OYSTERS.— No. 2. 

Three hundred large oysters, 

One pint of Madeira wine, 

One quart of vinegar, 

Four teaspoonfuls of salt, 

Four tablespoonfuls of whole black pepper, 

Eight bladas of mace. 

Strain the liquor off the oysters, boil and pour it over 
them while hot. Let them stand for about ten minutes, 
pour off the liquor, and cover the oysters. Put the wine, 
vinegar, pepper, mace and salt, in the liquor, and boil 
again for about ten minutes. Put the oysters in close 
jars, and when the liquor is cold pour it over them. 
Cover the jars tightly, and the oysters will keep a 
long time. 

OYSTER CATSUP. 

Four pints of fresh oysters, 

One heaping teaspoonful of ground mace, 

Half a teaspoonful of cayenne pepper, 

Four ounces of salt, 

Three pints of white wine, 

Half a tumblerful of brandy. 

Wash the oysters in their own liquor, then put them 
into a marble mortar, with the mace, salt and cayenne 
pepper, and pound all well together. Now put the mixt- 
ure into a saucepan with the wine, and let it boil ten 
minutes; rub through a sieve, boil five minutes longer, 



THE KENTUCKY HOUSEWIFE. 



277 



skim well, and when cold, add the brandy; bottle, cork 
and seal tightly. This gives a fine flavor to meat sauces, 
and will keep for some time. 

TO PREPARE HORSERADISH. 

"Wash the horseradish clean and let it lie in cold water 
for about an hour, then scrape into very fine shreds with 
a sharp knife. Put into a wide-mouth bottle, cover with 
vinegar, and cork tightly. 

ANOTHER WAY. 

Wash and prepare as above, as much as you wish to 
keep for awhile. Grate very fine, and put in as much 
vinegar as it will absorb. Put into a wide-mouth bottle 
and cork tightly. Every three or four days add a little 
vinegar to it, so as to make it keep fresh. This is very 
nice with roast beef, beefsteaks, and any kind of cold 
meat. 



MENUS 

FOR 

BREAKFASTS, LUNCHES & DINNERS. 



SPRING BREAKFAST No. I. 

Fruit 

Broiled Shad — Tartare Sauce, 
Saratoga Potatoes. 
Broiled Lamb Chops and Peas, 
Hot Rolls. 

Coffee and English Breakfast Tea. 

Sweetbreads and Champignons. 
Broiled Snipe on Toast. 

SPRING BREAKFAST.— No. 2. 

Fruit. 

Broiled Salmon — Melted Butter Sauce, 
Stewed Potatoes, 
Hot Pounded Biscuits. 
Broiled Chickens — Champignons, 
Hot Rolls. 

Coffee and English Breakfast Tea. 

Breaded Lamb Chops and Peas, 
Hot Muffins. 
Dressed Tomatoes. 



278 



THE KENTUCKY HOUSEWIFE. 



SUMMER BREAKFAST.— No. I. 

Fruit. 

Broiled Trout — Tartare Sauce, 
Saratoga Potatoes, 

Hot Rolls. 
Spring Chickens, 
Broiled Tomatoes. 

Coffee and English Breakfast Tea. 

Breaded Chops with Peas, 
Hot Pounded Biscuits. 



SUMMER BREAKFAST.— No. 2. 

Fruit. 
Broiled Salmon, 
Potatoes cut in dice and Fried. 
Small Broiled Fillets of Beef with Truffles, 
Hot Rolls. 

Coffee and English Breakfast Tea. 

Sweetbreads Stewed with Cream, 
Hot Pounded Biscuits. 



SUMMER BREAKFAST.— No. 3. 

Cantelopes. 
Broiled Chicken, 
Hot Rolls, 
Corn Fritters. 

Lamb Chops — Hot Biscuits, 
Boiled Tomatoes. 

Coffee and English Breakfast Tea. 

Ham Omelette. 
Peaches and Cream. 



280 



THE KENTUCKY HOUSEWIFE 



FALL BREAKFAST.— No. I. 

FAMILY BREAKFAST. 

Broiled White Fish, 
Plain Omelette. 
Broiled Doves, or Pheasants on Toast, 
Hot Rolls. 

Coffee and English Breakfast Tea. 

Waffles, 
Golden Syrup. 



FALL BREAKFAST— No. 2. 

Fruit. 

Small Fillets of Beef — Champignons, 

Broiled Tomatoes. — Rolls. 
Fried Oysters. — Pounded Biscuits. 

Coffee and English Breakfast Tea. 

Reed Birds on Toast, 
Fried Potatoes. 



WINTER BREAKFAST.— No. 1. 

Fruit. 

Lamb Chops and Peas, 
Hot Rolls. 

Small Broiled Fillets of Beef — Champignons, 
Hot Pounded Biscuits. 

Coffee and English Breakfast Tea. 

Buckwheat Cakes, 
Golden Syrup. 



THE KENTUCKY HOUSEWIFE. 



281 



WINTER BREAKFAST.— No. 2. 

Fruit. 

Beefsteak with Champignons, 
Hot Pounded Biscuits, 
Omelette with Herbs. 
Quail on Toast. 

Coffee and English Breakfast Tea. 

Terrapins, 
Hot Rolls. 



WINTER BREAKFAST.— No. 3. 

Fruit. 

Broiled Kennebec Salmon Steaks, 
* Scalloped Potatoes, 

Hot Rolls. 
Fried Oysters — Rolled Bread. 

Coffee and English Breakfast Tea. 

Broiled Sweetbreads, 
Tomato Sauce, 
Biscuits. 
Omelet with Parmesan Cheese. 



SPRING LUNCH.— No. 1. 

Clear Soup. 
Fish, Sauce a la Hollandaise, 
Scalloped Potatoes. 
Baked Sweetbreads, 
Green Peas. 

Frozen Punch. 

Quenelles with Truffles. 
Tomato Salad — Mayonnaise Dressing. 
Ice Cream and Strawberries — Cakes. 
Coffee. 



282 



THE KENTUCKY HOUSEWIFE. 



SPRING LUNCH.— No. 2. 

Green Pea Soup with Small Pieces of Toast. 
Baked Fish — Tartare Sauce, 
Stewed Potatoes. 
Breaded Lamb Chops, 
Champignon Sauce. 

Frozen Punch. 

Snipe on Toast. 
Cr§me de Volaille. 
Lettuce Salad. 
Macaroon Ice Cream — Cakes. 
Fruit. 
Coffee. 

SUMMER LUNCH.— No. 1. 

Clear Soup — Parmesan Cheese. 
Broiled Salmon Steaks — Tartare Sauce. 
Chicken a la Curry. 

Frozen Punch. 

Sweetbreads in Shells. 
Tomato Salad. 
Raspberry Ice Cream — Cakes. 
Chocolate. 

SUMMER LUNCH.— No. 2. 

FOR SMALL LUNCH. 

White Soup. 
Broiled Chickens — Truffle Sauce. 

Roman Punch. 

Croquettes — Tomato Sauce. 
Lettuce Salad. 
Ice Cream — Cakes. 
Coffee. 



THE KENTUCKY HOUSEWIFE. 



283 



FALL LUNCH.— No. i. 

Oysters on the Half Shell. 

White Soup. 
Boiled Fish — Egg Sauce, 
Potatoes. 
Fillet of Beef— Champignons. 

Roman Punch. 

Reed Birds. 
Chicken Salad. 
Vanilla Ice Cream — Cakes. 
Fruit. 
Coffee. 

FALL LUNCH.— No. 2. 

Lobster Soup. 
Broiled White Fish — Tartare Sauce. 
Broiled Chickens, 
Fresh Fall Mushrooms. 

Frozen Punch. 

Calf's Head a la Terrapin. 
Reed Birds. 
Tomato Salad. 
Neapolitan Brick — Cakes. 
Candied Fruits 
Chocolate. 

WINTER LUNCH.— No. 1. 

Oysters on the Half Shell. 
White Soup. 
Quails with Truffles, 
Stewed Potatoes. 

Frozen Punch. 

Croquettes and Green Peas. 
Salad. 

Neapolitan Brick — Cakes. 
Coffee. 



\ 



284 



THE KENTUCKY HOUSEWIFE. 



WINTER LUNCH.— No. 2. 

Clear Soup. 
Fish — Tartare Sauce, 
Potatoes a la Lyonnaise. 
Broiled Venison Steaks — Jelly, 
Baked Salsify. 

Frozen Punch. 

Baked Grouse — Brown Sauce. 
Salad. 
Orange Ice — Cakes. 
Candied Fruits. 
Coffee. 

WINTER LUNCH.— No. 3. 

White Soup, Sliced Almonds in it. 

Fish, in Shells. 
Quails Stuffed with Chestnuts. 
Oyster Patti. 

Frozen Punch. 

Creme de Volaille. 

Salad. 
Ice Cream — Cakes. 

Fruit. 

Coffee. 

SPRING DINNER — No. 1. 

Green Pea Soup, small pieces of Fried Toast in it. 
Pompano Fish, Sauce a la Hollandaise, 
Mashed Potato. 
Croquettes— Champignon Sauce, 
Stewed Tomatoes. 

Orange Punch, dashed with Maraschino Cordial. 

Snipe on Toast. 
Dressed Lettuce. 
Cocoanut Pudding. 
Strawberry Ice Cream — Cakes. 
Jelly. 
Coffee. 



THE KENTUCKY HOUSEWIFE. 



SPRING DINNER.— No. 2. 

White Soup. 
Boiled Lake Fish — Tartare Sauce, 
Potatoes Stewed in Cream. 
Chickens Dressed with Truffles, 
Asparagus. 

Roman punch. 

Fillet of Beef — Champignons, 
Spinach. 
Salad. 
Pudding. 
Pine Apple Sherbet — Cakes. 
Fruit. 
Coffee. 



SPRING DINNER.— No. 3. 

Okra Soup. 
Baked Shad — Tartare Sauce, 
Mashed Potatoes. 
Roast Lamb — Mint Sauce, 
Green Peas. 

Roman Punch. 

Fillet of Veal — Brown Sauce, 
Macaroni. 
Salad. 
Pudding— Cold Sauce. 
Lemon Sherbet. 
Fruit. 
Coffee. 



THE KENTUCKY HOUSEWIFE 



SPRING DINNER.— No. 4. 

Julienne Soup. 
Baked Fish — Tartare Sauce, 
Mashed Potatoes. 
Broiled Chicken — Champignon Sauce, 
Spinach. 

Roman Punch. 

Snipe on Toast. 
Salad. 
Cabinet Pudding. 
Neapolitan Brick — Cakes. 
Fruit. 
Coffee. 

SUMMER DINNER.— No. 1. 

Gumbo Soup. 
Baked Bass — Tartare Sauce, 
Potatoes Cut in Balls — Cream Sauce. 

Boiled Mutton — Caper Sauce, 
Cauliflower with Parmesan Cheese. 

Roman Punch. 

Sweetbreads in Shells. 

Salad. 

Lemon Pudding. 
Peach Ice Cream — Cakes. 

Charlotte Russe. 

Fruit. 

Coffee. 

SUMMER DINNER.— No. 2. 

Corn Soup. 
Boiled Salmon — Lobster Sauce, 

Cucumbers. 
Fillet of Beef — Champignons, 
Macaroni. 

Roman Punch. 



THE KENTUCKY HOUSEWIFE. 



Chicken Croquettes with Truffles. 
Broiled Woodcock — Saratoga Potatoes. 
Shrimp Salad. 
Pudding. 
Lemon Ice Cream — Cakes. 
Fruit. 
Coffee. 

SUMMER DINNER.— No. 3. 

Lobster Soup. 
Boiled Sheep's Head — Egg Sauce. 
Roast Lamb — Mint Sauce, 
Green Peas. 

Roman Punch. 

Fried Chicken — Cream Sauce, 
Egg — Plant Pudding. 
Croquettes — Tomato Sauce. 

Salad. 

Pudding — Cold Sauce. 
Raspberry Ice Cream — Cakes. 
Fruit. 
Coffee. 

SUMMER DINNER.— No. 4. 

Okra Soup. 
Boiled Fish — Shrimp Sauce. 
Fried Chicken — Cream Sauce, 
Cauliflower. 

Roman Punch. 

Fillet of Beef with Truffles, 
Corn Pudding. 
Creme de Volaille. 
Tomato Salad. 
Pudding — Cold Sauce. 
Lemon Ice Cream — Cakes. 
Fruit. 
Coffee. 



THE KENTUCKY HOUSEWIFE. 



SUMMER DINNER.— No. 5. 

Vermicelli Soup. 
Broiled Salmon Steaks — Tartare Sauce, 
Potatoes. 
Sweet Breads — Green Peas. 

Roman Punch. 

Prairie Chickens. 
Salad. 
Pudding — Cold Sauce. 
Nesselrode Pudding — Cakes. 
Fruit. 
Coffee. 



FALL DINNER.— No. 1. 

Clear Soup with Parmesan Cheese. 
Boiled Salmon — Hot and Cold Sauce, 
Mashed Potatoes. 

Bouilli Beef, 
Stewed Tomatoes. 

Roman Punch. 

Chicken Croquettes. 
Salad. 
Cabinet Pudding. 
Neapolitan Brick — Cakes. 
Fruit. 
Coffee. 



FALL DINNER.— No. 2. 

White Soup. 
Boiled Rock Bass — Shrimp Sauce. 
Roast Chicken — Fresh Fall Mushrooms. 

Roman Punch. 



THE KEKTUCJKY HOUSEWIFE. 



Breaded Lamb Chops, 
Stewed Tomatoes. 
Baked Sweet Breads — Champignons. 
Orange Pudding. 
Ice Cream — Cakes. 
Jelly. 
Fruit. 
Coffee. 

FALL DINNER.— No. 3. 

White Soup. 
Baked Bass — Tartare Sauce, 

Mashed Potatoes. 
Boiled Mutton — Caper Sauce. 

Pine Apple Punch. 

Sweet Breads in Shells. 
Broiled Grouse. 
Scalloped Tomatoes. 

Salad. 
Pudding — Hot Sauce. 
Ice Cream — Cakes. 
Fruit. 
Coffee. 

FALL DINNER.— No. 4. 

Oyster Gumbo. 
Boiled Fish — Sauce a la Hollandaise, 
Baked Mashed Potatoes. 
Reed Birds, 
Macaroni. 

Roman Punch. 

Croquettes — Champignon Sauce. 
Celery Salad. 
Pudding. 
Vanilla Ice Cream — Cakes. 
Fruit. 
Coffee. 



THE KENTUCKY HOUSEWIFE. 



WINTER DINNER.— No. I. 

Oysters on the Half Shell. 
Clear Soup. 

Broiled Kennebec Salmon, garnished with Fried Oysti 

Tartare Sauce. 
Saddle of Mutton — Wine and Jelly Sauce. 

Pine Apple Punch of St. Croix Rum. 

Roasted Pheasants, 
Saratoga Potatoes. 

Mayonnaise. 
Plum Pudding. 
Individual Ices — Small Cakes. 
Candied Fruits. 
Coffee. 

WINTER DINNER.— No. 2. 

Oysters on the Half Shell. 
Calf's Head Soup. 
Fish. Red Snapper — Sauce a la Hollandaise, 
Macaroni. 

Roman Punch. 

Creme de Yolaille with Champignons. 
Salad. 
Cabinet Pudding. 
Neapolitan Brick — Cakes. 
Jelly. 
Coffee. 

WINTER DINNER.— No. 3. 

Oysters on the Half Shell. 
White Soup. 
Boiled Fish — Tartare Sauce, 
Mashed Potatoes. . 
Roast Turkey Stuffed with Chestnuts, 
Stewed Celery. 

Roman Punch. 



THE KENTUCKY HOUSEWIFE. 



Terrapins. 
Roast Quails with Champignons. 
Salad. 
Plum Pudding. 
Ice Cream — Cakes. 
Charlotte Russe. 
Fruit. 
Coffee. 

WINTER DINNER.— No. 4. 

Oysters on the Half -shell. 
Clear Soup. 
Boiled Fish — Shrimp Sauce, 
Baked Mashed Potatoes. 
Fillet of Beef with Champignons. 

Roman Punch. 

Boudins a la Richelieu Truffle Sauce. 
Pate de Fois Gras in Aspec Jelly. 
Salad. 
Pudding — Hot Sauce. 
Macaroon Ice Cream — Cakes. 
Jelly. 
Coffee. 

WINTER DINNER.— No. 5. 

Oyster Soup. 
Boiled Fish— Egg Sauce, 
Mashed Potatoes. 
Quails Stuffed with Chestnuts, 
Macaroni. 

Roman Punch. 

Quenelles with Sauce. 
Salad. 

Vanilla Ice Cream — Cakes. 
Fruit. 
Coffee. 



fHE KEKfUCKY EOUSEWlFE. 



WINTER DINNER.— No. 6, 

Oysters on the Half -shell. 
Clear Soup — Cream Celery Soup. 
Kennebec Salmon — Sauce a la Hollandaise — Tartare Sauce, 
Potatoes cut in little balls — Cream Sauce. 
Fillet of Beef with Truffles. 

Roman Punch. 

Creme de Volaille— Champignons. 
Terrapins. 
Quails Stuffed with Chestnu^. 
Macaroni. 
Salad. 
Plum Pudding. 
Charlotte Russe. 
Fruit. 
Coffee. 

WINTER SUPPER.— No. I. 

A supper of twelve persons to be served at one table, and in courses. 

Oysters in the Shell. 
Venison — Wine Sauce. 
Sweet Breads and Peas. 
Pheasant Breasts — Truffle Sauce,. 

Salad. 

Ice Cream. 
Fruit. 
Coffee. 

WINTER SUPPER.— No. 2. 

Is to be served as No 1, at one table. 

Oysters in the Shell. 
Sweet bread Pattis. 
Tarrapins. 

Salad. 



THE KENTUCKY HOUSEWIFE. 



293 



Ice cream. 
Fruit. 
Coffee. 

No. i. 

Winter suppers for twenty-five or thirty persons, to be served in 
courses, at small tables. 

No. i. 

Oyster Pattis. 
Sweet Breads and Champignons. 
Chicken Croquettes and Peas. 

Salad. 

Ice Cream. 
Coffee. 

No. 2. 

Is to be served as No. 1, at small tables. 
Terrapins. 
Creme de Volaille. 
Oyster Croquettes. 

Salad. 

Ice Cream. 
Coffee. 



FOOD IN SEASON- 



DECEMBER. 



FISH. 



Salmon, codfish, shrimps, lobsters, black bass, rockfish, 
hard-shell crabs, and oysters. 

MEATS. 

Beef, mutton, pork, and veal. 

POULTRY AND GAME. 

Turkeys, geese, ducks, chickens, wild turkey, canvas- 
back ducks, teal, mallard, quails, pheasants, venison, 
grouse, and terrapin. 

VEGETABLES. 

Potatoes, sweet potatoes, squashes, turnips, carrots, 
parsnips, celery, spinach, cabbage, onions, and salsify. 

FEUITS. 

Apples, pears, grapes, cranberries, oranges, and figs. 
Food in season for the months not given, are the same 
as those given. 

394 



THE KENTUCKY HOUSEWIFE. 



295 



FEBRUARY. 

FISH. 

Eock fish, perch, smelts, red snapper, lobsters, and 
oysters. 

MEATS. 

Beef, mutton, fresh pork, sausages and ham. 

POULTRY AND GAME. 

Turkeys, ducks, geese, chickens, canvas-back ducks, 
terrapin, teal. 

VEGETABLES. 

White and sweet potatoes, turnipSj parsnips, salsify, 
celery, winter spinach, cabbages 

FRUITS. 

Apples, grapes, bananas, lemons, oranges, and figs. 

MARCH. 

FISH. 

Shad, rock fish, black bass, salmon, smelts, white fish, 
codfish, lobsters, red snapper, hard shell crabs, and oysters. 

MEATS. 

Beef, mutton and ham 

POULTRY AND GAME. 

Capons, ducks, chickens, canvas-back ducks, teal and 
terrapin. 

VEGETABLES. 

Potatoes, sweet potatoes, southern tomatoes, spinach, 
salsify, lettuce and radishes. 

FRUITS. 

Oranges, apples, figs, and southern strawberries. 



296 



THE KENTUCKY HOUSEWIFE. 



APRIL. 

FISH. 

Shad, black bass, fresh mackerel, white fish lobsters, 
red snapper, hard shell crabs and oysters. 

MEATS. 

Beef, mutton and spring lamb. 

POULTRY AND GAME. 

Spring chickens, capons, ducks, chickens and snipe. 

VEGETABLES. 

New potatoes, asparagus, southern peas, lettuce south- 
ern cucumbers, spinach, southern tomatoes, spring onions, 
leeks and radishes. 

FRUITS. 

Oranges, southern strawberries, apples, cranberries, and 
figs. 



MAY. 

FISH. 

"White fish, shad, white perch, fresh mackerel, salmon, 
pike, lobsters, red snapper, brook trout, and hard shell 
crabs. 

MEATS. 



Beef; spring lamb, and veal, 



THE KENTUCKY HOUSEWIFE. 



297 



POULTEY AND GAME. 

Spring chickens, capons, and snipe. 

VEGETABLES. 

New potatoes, asparagus, peas, lettuce, cucumbers, 
southern tomatoes, cauliflowers, spinach, onions, leeks, 
radishes, and mint. 

FRUITS. 

Apples, oranges, figs, cherries, and southern straw- 
berries. 



JUNE. 

FISH. 

Spanish mackerel, trout, rock fish, salmon, sea bass, 
red snapper, white fish, blue fish, lobsters, hard and soft 
shell crabs. 

MEATS. 

Beef, spring lamb, and veal. 

POULTRY AND GAME. 

Spring chickens and snipe. 

VEGETABLES. 

New potatoes, peas, lettuce, cucumbers, southern toma- 
toes, southern squashes, cauliflowers, cabbage, spinach, 
string beans, beets, water cresses, carrots, radishes, leeks, 
and mint. 

FRUITS. 



Oranges, strawberries, raspberries, cherries and %s ? 



298 



THE KENTUCKY HOUSEWIFE. 



JULY. 

FISH. 

Sheepshead, blue fish, Spanish, mackerel, trout, hali- 
but, salmon, lobsters, hard and soft shell crabs. 

MEATS. 

Beef, spring lamb, and veal. 

POULTRY AND GAME. 

Spring chickens and woodcock. 

VEGETABLES. 

Potatoes, peas, mushrooms, green corn, tomatoes, cu- 
cumbers, egg plant, squashes, cauliflowers, lima beans, 
string beans, beets, leeks, water cresses and mint. 

FOR PICKLING. 

Cucumbers, red cabbages, cauliflowers, and nasturtiums. 

FRUITS. 

Peaches, raspberries, blackberries, cherries, gooseber- 
ries, mulberries, apricots, plums, nectarines, greengages, 
damsons, and melons. 



AUGUST. 

FISH. 

Sheepshead, Spanish mackerel, fresh mackerel, trout, 
perch, sea bass, hard and soft shell crabs. 



THE KENTUCKY HOUSEWIFE. 



299 



MEATS. 

Beef, mutton, lamb, and veal. 

POULTRY AND GAME. 

Spring chicken, woodcock, plover, and prairie chickens. 

VEGETABLES. 

Potatoes, mushrooms, green-corn, tomatoes, squashes, 
egg plant, beets, carrots, celery, spinach, cabbage, cauli- 
flowers, Lima beans, onions, garlic, mint, and water- 
cresses. 

FOR PICKLING. 

Green tomatoes, cabbage, bull-nose peppers, onions 
and cauliflowers. 

FRUIT. 

Pears, grapes, peaches, blackberries, apricots, plu 
nectarines, greengages, damsons, quinces, and melons. 



SEPTEMBER. 

FISH. 

Spanish mackerel, bluefish, sheepshead, salmon, hali- 
but, sea bass, clams, lobsters, hard and soft shell crabs, 
and oysters. 

MEATS. 

Beef, mutton, lamb, and veal. 

POULTRY AND GAME. 

Chickens, prairie chickens, reed birds, woodcock, teal; 
terrapin commences its season the latter part of Sep- 
tember. 



300 



THE KENTUCKY HOUSEWIFE. 



VEGETABLES. 

Potatoes, green-corn, mushrooms, tomatoes, squashes, 
carrots, celery, Lima beans, cabbage, onions, garlic, mint, 
water-cresses and leeks. 

EOE PICKLING. 

White cabbage, cucumbers, white onions, green toma- 
toes, and string beans. 

FKUITS. 

Apples, pears, grapes, peaches, plums, nectarines, dam- 
sons, oranges, melons and quinces. 



HOUSEHOLD NOTES 



A COMPOUND TO WASH WITH. 

Cut six pounds of soap into thin pieces; pour on a gal- 
lon of water, and boil until the soap is thoroughly dis- 
solved. Then add one ounce of powdered borax, a half a 
pint of ammonia, and boil five minutes longer, stirring 
well all the time. 

HOW TO USE THE COMPOUND. 

To one ordinary size tubful of water, add a small tea- 
cupful of the compound. Soak the clothes in it over 
night, and in the morning wash them out. Put them in 
the boiler, and while boiling, add another teacupful of 
the compound. Rinse well, and dry. This will take out 
all the grease and dirt; also saves labor, as well as the 
hard rubbing of the clothes. Be sure not to wash the 
clothes in the compound; only soak and boil them in it. 

SOAP. 

Boil one gallon and a half of rain water; shave into it, 
as fine as possible, five pounds of opadildoc soap; stir until 
thoroughly dissolved, then add a half a pound of sal soda, 
one tablespoonful of alcohol, and one tablespoonful of 
ammonia. Boil five minutes, stirring hard all the time. 
Put into a stone jar. 

301 



302 



THE KENTUCKY HOUSEWIFE. 



TO MAKE SOFT SOAP. 

Put to soak over night a box of chemical lye, into six 
quarts of water. The next morning put it on to boil, 
and by degrees, add five pounds of grease. Boil two 
hours and a half, then stir in two quarts at the time, a 
gallon and a half of hot water, three tablespoonfuls of 
ammonia, and a wine-glassful of salt. Boil twenty min- 
utes longer, and add three tablespoonfuls of myrrhbane, 
which is intended to give to the soap a pleasant perfume. 
Pour into large wide mouth stone jars, and if too stiff, add 
cold water until the consistency of thick honey. 

BORAX SOAP FOR BLEACHING CLOTHES. 

Put one ounce of pulverized borax into eight quarts of 
water, and let it boil. While boiling, cut up three pounds 
of soap into very small pieces, and boil all together ten 
minutes. Put into a stone jar and keep for use. 

TO MAKE A WHITE WASH. 

Slack one barrel and a half of lime in hot water, and 
keep it covered tightly until you are ready to mix it. 
Then fill the barrel about half full of hot water; stir in 
one quart of dissolved glue, a pound and a half of melted 
tallow, and a half a peck of salt; mix well. To color it, 
take lamp black and alcohol, and stir in until you get it 
the right color. It will be necessary to try it frequently, 
giving it time to dry, so as not to have it too dark. After 
it is thoroughly mixed, it should be strained and racked 
off into a new barrel, then it will be ready for use. This 
will be found equal to paint. 



THE KENTUCKY HOUSEWIFE. 



303 



TO CLEAN BRASS. 

Brass, when corroded and blackened, may be cleaned 
with rottenstone, moistened with oxalic acid and a little 
water. Polish with whiting or silicon powder. 

TO CLEAN OLD MATTING. 

To clean and freshen old matting, rub it with a cloth 
dipped in salt and water, being careful not to allow any 
drojps of water to dry in the matting, or they will leave 
spots difficult to remove. 

TO REMOVE GREASE FROM TIN. 

A few drops of ammonia will be effectual in removing 
grease from the dishpan, and it is a good plan, once in a 
while, to pursue the same course in cleansing the sink. 

FOR CLEANSING SILK. 

Pare and slice three Irish potatoes; pour on them half 
a pint of boiling water, and add the same quantity of pure 
alcohol. Sponge the silk on the right side, and when half 
dry iron on the wrong side. This will clean light colored 
silks as well as black silks, also cloth and crape. 

ANOTHER WAY TO CLEAN BLACK SILK. 

Eip the silk apart, sleeves as well as skirt. To one 
tumbler of beer, put two tumblerfuls of water. Sponge the 
silk well on each side; roll together, and leave it so for an 
hour. Then iron on the wrong side, until perfectly dry. 



304 



1HE KENTUCKY HOUSEWIFE. 



TO CLEAN OIL CLOTH. 

A dingy old oil cloth, can be brightened up by putting 
into a gallon of clear water, a teaspoonf ul of powdered borax. 
After it is dissolved, wipe it with a flannel cloth, which you 
have previously dipped in milk; wring it as dry as possible, 
and wipe well again. 

• 

TO CLEAN CARPETS. 

Put into a bucket six pints of very hot water; make a 
good thick soapsuds of it, and add two tablespoonfuls of 
ammonia. First damj^en the carpet by dipping a sponge in 
the suds, then soap it well. Scrub with a brush if very 
dirty; if not, wash thoroughly with the sponge, and wipe 
dry. If any of the colors should be doubtful, put a table- 
spoonful of ox gall in, at the same time you put in the 
ammonia. Use aqua ammonia. 

TO STIFFEN COLLARS AND CUFFS. 

Put a small lump of borax in a wineglassful of hot water, 
mix in it some cold white starch; have the things dry be- 
fore starching, then starch well only once. Place the col- 
lars and cuffs snugly in a towel, with a fold of it beneath 
each row. Roll up each shirt tightly; have a polishing- 
iron ready, and iron at once very quickly. It should be 
very hot, and if kept moving rapidly will not scorch. Each 
article, as finished, must be placed close to the fire. It is 
best to lay the cuffs and collars on a tray, and place the 
shirts close to the fire, so as to stiffen them. The borax 
gives the glaze. 



Mi) KENTUCKY HOUSEWIFE. 



305 



TO REMOVE INK AND FRUIT STAINS. 

Ten grains of oxalid acid, in a half a pint of water, will 
remove all ink and fruit stains. Wet the article in hot 
water, and apply it to the top of the bottle, so the liquid 
will reach well, then rinse it. 

ANOTHER WAY TO REMOVE FRUIT STAINS. 

Fruit stains can be removed by putting the article 
stained into boiling water, and leaving it there for ten 
minutes. Then wash it out in the usual way. 

TO REMOVE DRY PAINT FROM ARTICLES. 

Dry paint is removed by dipping a swab with a handle 
in a strong solution of oxalic acid. It softens at once. 

A common ley of wood-ashes, will soften hard putty in 
a few minutes. 

If a door does not shut well, put a drop of sweet oil on 
the catch, or on the hinge, if it creaks. Soap will also 
have the same effect, but the oil is better in case there 
should be any rust. 

If there is rust on a flat iron, or other roughness, put 
some fine salt on a board, and rub the iron rapidly on it 
until it moves smoothly. 

TO SET COLORS. 

Put into an ordinary-size bucketful of water, a teaspoon- 
ful of sugar of lead, and let it dissolve thoroughly. Soak 
the article in it for a half an hour, then wash it out. 



306 



THE KENTUCKY HOUSEWIFE. 



TO TEST EGGS. 

Dissolve an ounce of salt in two ounces of water, and 
put the eggs in it. The good eggs will sink, and the bad 
ones will float. 

TO REMOVE A STOPPER. 

If a glass stopper will not move, hold the neck of the 
bottle to a flame, or warm it by taking two turns of a 
string, and see-saw it; the heat engendered expands the 
neck of the bottle, before a corresponding expansion 
reaches the stopper. 

FOR PLANTS. 

A weak solution of ammonia scattered over the leaves of 
plants, from a fine limber brush, gives new life to plants. 
Even if a little is sprinkled over the ear.th at their roots, 
their growth is invigorated. 

TO WASH FURNITURE. 

First wash off the furniture with cold water; wipe dry, 
then have ready three pints of boiling soapsuds, to which 
add a wineglassful of sweet oil; apply this, as you would 
water, with a soft sponge, and let it dry on the furniture. 
If you attempt to wipe it with a cloth, it will make it dull. 
Just dip the sponge and squeeze it out after applying it. 

TOOTH POWDER. 

A half an ounce of cuttlefish bone; half an ounce of 
the finest prepared chalk; two drachms of Peruvian bark; 
two drachms of Florentine orris root. Eeduce the whole 
to a fine powder and mix. 



THE KENTUCKY HOUSEWIFE. 



307 



TO MAKE COLD CREAM. 

Shave one tablespoonful of spermacetti, and one of 
white wax, very fine, and put into a saucepan with hot 
water underneath. Keep the water under the mixture 
steadily boiling, and stir gently all the time, until the 
mixture is the consistency of rich cream; then add the oil, 
and stir a few minutes longer. Just as you remove this 
from the fire, add two drops of genuine ottar of roses, and 
put away for use in a small pot covered with kid. 

A WASH FOR THE HAIR. 

Put a teaspoonful of powdered oorax, with half a tea- 
spoonful of powdered gum camphor in a quart of boiling 
water ; let it stand for a few minutes, then bottle. When 
using it, shake well before rubbing on the hair. 

ANOTHER WAY TO CLEANSE THE HAIR. 

A half teaspoonful of powdered borax in a teacupful of 
water, makes a mild and efficient hair and scalp cleanser. 
Eub it into the hair and scalp with the balls of the fingers, 
with the head held over a basin, and the eyes kept shut, 
until the entire scalp is in a foam, then rinse with warm 
water. 

A HAIR TONIC. 

Scald two ounces of black tea in one gallon of boiling 
water; add three ounces of glycerine, one quart of bay 
rum and half an ounce of the tincture of cantharides; scald 
for five minutes longer; strain and bottle. This will pre- 
vent the hair from falling out, and at the same time will 
stimulate a new and healthy growth. 



308 



THE KENTUCKY HOUSEWIFE. 



CAMPHOR ICE. 

Heat two ounces of almond oil, then melt one ounce of 
white wax and two ounces of the best spermaceti, and stir 
in; lastly, add one ounce of liquid camphor; stir well, 
and put into a small jar with kid over it. 



When I call for a coffeecupful in measuring, I mean 
one that holds thirteen tablespoonfuls; a teacupful, one 
that holds eleven tablespoonfuls; a cooking-spoonful, one 
that holds two tablespoonfuls. 



INDEX 



Page. 

BEEP AND ENTREES. 



Aspec Jelly, 115 

" How to Mould. . 115 

Beef Bouilli 97 

" Rolled 98 

" with Parsley 97 

Brains in Shells 116 

Boudins a la Richelieu 114 

Sauce for the above 114 

Calf's Head a la Terrapin. . . 107 

" Fried 108 

Gravy for above 108 

Corn Beef 99 

Cream de Yolaisle ... 117 

Croquettes Ill 

No. 2 112 

Oyster 112 

Salmon 113 

Lamb 100 

Mutton 100 

Observations on Choosing, 
Roasting, Boiling and Fry- 
ing Meat 94 

Quenelles 114 

Rissoles 116 

To Bake a Ham 103 

Sweetbreads 109 

To Boil Corn Beef 99 

" Ham 102 

" Marrow-Bones 101 

To Cook a Fillet of Beef. . . 96 
Campignons with 

Sweetbreads Ill 

To Cure Hams 102 

To Fry Sweetbreads 110 

" Sweetbreads No. 2. . 110 



Page. 



To Roast a Pig 103 

Ribs of Beef 95 

a Sirloin of Beef. . 96 

a Fillet of Veal. . . 104 

Rolled Steak 98 

To Stew Sweetbreads with 

Cream 109 

To Stuff a Calf's Heart 106 

" Liver 107 

Gravy for above 107 

To Use up Cold Roast Beef. 101 

Tongue a la Mode 100 

Veal Cutlets 104 

" Loaf 105 

" No. 2 105 

" No. 3 106 

BREADS, etc. 

Baking Powder Biscuits. . . 22 

" Flan'ICake 32 

Bread or Rolls 17 

Bread Cakes 30 

Buckwheat Cakes 30 

" No. 2 31 

Corn Bread 21 

Cornmeal Batter Cakes 28 

Muffins 24 

Mush 28 

" Batter Cak's 28 

Cream Biscuit 23 

Eggs with Cheese 38 

" to Boil 38 

" to Poach 38 

" to Preserve for Winter 

Use 39 

English Muffins 26 

French Rolls 13 



309 



310 



THE KENTUCKY HOUSEWIFE. 



Page. 

Good Egg Bread 22 

Good Rusks 35 

Graham Bread 16 

" Muffins 24 

Hominy Meal Muffins 22 

Loaf Bread without Lard. . . 16 

Light Biscuits 19 

Light Rolls 16 

Muffins to Bake on Griddle . . 26 

Oatmeal Batter Cakes 29 

Oatmeal Grits 36 

Omelette 37 

Omelette, Ham. 3? 

Omelette, Small 37 

Pop Overs 25 

Potato Biscuits 15 

Potato Cakes with Baking 

Powder 18 

Potato Rolls 15 

Potato Yeast 15 

Pounded Biscuits 23 

Pounded Biscuits. No. 2... 23 

Pudding Bread of Corn meal 21 

Rich Flannel Cakes 32 

Rich Muffins with Corn meal 24 

Rice Muffins 27 

Rolls 17 

Rosettes 27 

Salt-rising Bread 18 

Sally Lunn 19 

Sally Lunn.— No. 2 20 

Spanish Buns 36 

Stoche Cake 20 

To Cook Corn Grits 36 

To Cook Crushed Indian ... 29 

To Cook Oat Flakes 29 

To Make Bread 14 

Tongue Roast 40 

Waffles. No. 1 33 

Waffles. No. 2 34 

Waffles No. 3 34 

Waffles, German 35 

Waffles, Rice 33 

Waffles, Yeast 33 

Welsh Rare-Bit 39 

" No. 2 39 

Yeast, First 13 

" Second 13 

" Flannel Cakes 31 



Page. 

Yeast, Muffins 25 

CAKES. 

General Directions 222 

Angel's Food Cake 234 

Bannock 233 

Biscuit Souffle . .. 234 

Cinnamon 227 

Chocolate 238 

Fruit 243 

Cocoanut 225 

No. 2 226 

No. 3 226 

Sponge 241 

Cookies 222 

Cornstarch 236 

Crullers 225 

No. 2 225 

Cup 235 

" No. 2 235 

Custard 24 

Ginger 231 

Ginger, Hard 232 

Golden . , 23* 

Horse Manders 227 

Icing for Cakes . 24 

No. 2 24 

Jumbles 

No. 2 22£ 

" 3 22£ 

" 4 229 

" Cinnamon 227 

Molasses Gingerbread 229 

Mrs. Duffrie's Ginger Nuts. . 230 

Newton 232 

One Egg 23'J 

Scotch, 2SI 

Silver 23* 

Sponge Ginger Bread 230 

No. 2.. 231 

Spice 236 

" No. 2 237 

Sponge 240 

" No. 2 24C 

" Cheap 241 

Tea 221 

" No. 2 223 

" " 3 223 

" " 4 223 



■ 



THE KENTUCKY HOUSEWIFE. 



311 



Page. 



Tea No. 5 224 

Vanilla 236 

" Filling for 236 

Wafer « . 242 

White 232 

" No. 2 233 

CREAMS, ICES, ETC. 

Angel's Food 218 

Bavaroise 211 

Bivavone 218 

Charlotte Russe 207 

" No. 2 208 

" " " 3 208 

Cream for Puffs 209 

" Apple 210 

" Florence 210 

" Italian 210 

" Pine Apple 212 

" Spanish 210 

" Meringues 209 

Crerne Diplomate 217 

Custard, Baked 219 

Chocolate 218 

No. 2 219 

"3 219 

Lemon 220 

Spanish 221 

Sponge 221 

Vanilla 220 

FISH. 

Codfish Balls 78 

Cream Fish 76 

Fish in Shells 77 

Fricasse of Lobsters 86 

Soft-shell Crabs. 88 

Lobster Balls 86 

Chops 83 

Sauce for Lobster Chops 84 

Baked Shad 77 

" Salmon or Lobster.. 79 

Preparing Oysters 85 

To Boil Oysters 82 

Pike 75 

" Red Snapper 75 

" Spanish Mackerel. . 80 

To Can Terrapins 92 



Page. 



To Cook Codfish 78 

Crabs 87 

To Devil Crabs 86 

To Dress and Bake Fish. ... 76 

" Cook Terrapin. 89 

" " " No. 2 90 

it << <t < c < » g g-j^ 

ti <« f( (C it ^ 

Egg Balls for Terrapin 92 

To Fry Fish 81 

" Smelts 79 

" Fillets of Fish 80 

" Frogs 89 

" Oysters 82 

" No. 2 83 

" Soft-shell Crabs 88 

To Griddle Oysters 82 

" Scallop Oysters 84 

" No. 2.... 85 

" Stew Oysters 81 

How to Serve Fried Fish ... 81 
" " " " Oysters 

in shell 93 

FOWLS AND GAME. 

Chicken Pie 132 

Curry 131 

Fricassee of Chicken 129 

Brown. 130 
Jambalaya of Chicken and 

Rice 131 

Quails and Truffles 135 

Stuffing for Turkey 126 

" with Oys- 
ters 126 

Stuffing for Turkey with 

Chestnuts 127 

To Boil Chicken 129 

Grouse 134 

Turkey 125 

Sauce for above 125 

To Broil Prairie Chicken . . . 134 

Quail 135 

Venison Steaks. . . 137 

To Cook Canvas-back Duaks. 133 

To Fry Chicken 130 

To Roast Chicken 128 

Ducks 132 

Wild Ducks 133 



312 



THE KENTUCKY HOUSEWIFE 



Page. 



To roast Goose 128 

Quails 134 

Reed Birds 135 

Snipe, "Woodcock. 136 
Yenison 136 

To Roast and Stuff a Turkey 127 

MEATS FOR BREAKFAST. 

Beef Hash, Dry 42 

" Stew 42 

Lamb Chops 43 

Mutton or Lamb Stew 43 

Mutton Hash, Cold 44 

Sausage Meat 45 

" No. 2 46 

" No. 3 46 

To Broil a Steak 41 

" No. 2 41 

To Cook Sausages 46 

To Devil Ham 43 

To Fry Hogs' Brains 47 

*' Boil " Feet 48 

t* n (t u 49 

" Stew " " . . . . . . . '. V. 49 

To Make Yeal Hash 43 

To Prepare Hogs' Brains. . . 47 

Tripe * . 48 

" Stew Tripe 48 

Turkey Hash 44 

" No. 2 45 

" No. 3 45 

PICKLES AND CATSUPS. 

Catsup, Cucumber 272 

Oyster 276 

Tomato 271 

" No. 2 271 

" Green 272 

Celery Yinegar 274 

Chow-Chow 267 

" Cucumber 269 

French Mustard 275 

Peach Mangoes 269 

Pickles, Cabbage 268 

" French 264 

" Mushroom 266 

Oyster 275 

" No. 2 276 



Page. 



Pickels, Rough and Ready. . 265 
Sweet Cant elope. . . 265 

Venetian 274 

Yellow 263 

Spiced Peaches 269 

Stuffing for forty Melons 270 

To Green Pickles in the Fall . 261 
" Prepare Yinegar for Cu- 
cumber Pickles 260 

" Prepare Horse Radish. .. 277 
" No. 2. 277 

stuff Cucumbers 261 

" No. 2.. 262 

Sauce, Chili 273 

Tomato 273 

PRESERVES, SYRUPS, CORDIALS 
AND CANDIES. 

Apple Butter 252 

Candy 258 

" Philadelphia Walnut. . 259 

Caramels 258 

" Chocolate 259 

Cordial, Blackberry 254 

Orange 256 

Peach 254 

" Raspberry 254 

EggNogg 253 

Jam, Blackberry 247 

" Red Raspberry 208 

Jelly, Currant 247 

" Quince 247 

Lemon Syrup 253 

" No. 2 253 

Marmalade, Apple 251 

Orange 249 

Peach 249 

Pine Apple.... 251 

Quince 250 

Preserves, Cherry 254 

** Citron or Water- 
melon 246 

Preserves, Fresh Figs 249 

Peach 246 

Strawberry 242 

Punch, a la Regent 255 

for Bottling 256 

Whisky for Bottling. 257 
Raspberry Yinegar 258 



THE KENTUCKY HOUSEWIFE. 313 



Page. 



Taffy 258 

Tomato Figs 248 

To Brandy Green Gages. . . . 248 

" Dry Apples 252 

" " Cherries 251 

" Prepare Honey for Win- 
ter Use 252 

Wine, Blackberry 257 

" Currant.. 257 

PUDDINGS AND PIES. 

Apple Charlotte 173 

No. 2 174 

To Make Crust for 173 

Blanc MaDge 181 

" No. 2 181 

Brown Betty 185 

Dutch Puffs 201 

Fritters, Bell 180 

Bread 179 

French 180 

Spanish 180 

Irish Potato Dumplings 183 

Lemon Pies 178 

Mince Meat 203 

Merangued Apples 176 

Orange Pie 179 

Pancakes 185 

Pastry 177 

Puff Paste 177 

PUDDINGS. 

Baked Apple 175 

" Bread 196 

" No. 2 196 

" Simple 196 

" Indian 187 

Boiled Bread 194 

" No. 2 195 

" Indian 187 

Cabinet 200 

Sauce for 201 

Cake 198 

Christmas 199 

Chocolate 199 

Cocoanut 192 

Cottage 189 

Corn-starch 198 

Feather Cake 191 



Page. 



Fig 191 

Ginger Cake 186 

Ice 200 

Irish Potato 183 

Lemon 193 

Meringue 191 

Nonpariel 197 

Orange 192 

Plum, Simple 201 

" English 202 

" Poor Man's 202 

Pumpkin 198 

Rice 187 

" No. 2 188 

" No. 3 188 

" and Cream 188 

Roly-Poly 190 

Silver Cake. . , 186 

Sauce for 186 

Silver Cake, Simple 194 

Suet 189 

Sweet Potato 184 

" No. 2 184 

Tapioca with Cocoanut. . . . 198 

Transparent 193 

Yankee Cake 190 

Sweet Potato Pie 183 

Tapioca and Apples 176 

To Bake Apples 174 

To Fry Apples 175 



To Prepare Apples for Pies.. 172 
No. 2.... 172 
No. 3.... 173 



SALADS. 



Salad Dressing, No. 1 138 

No. 2 138 

No. 3 139 

" of Cabbage and Celery, 140 

" of Shrimps 140 

" for Sweetbread 139 

Dressings for Cold Slaw 141 

SAUCE FOR MEATS. 

Brown Sauce for Meats 120 

Caper Sauce 118 

Campignon Sauce 123 

Lobster Sauce 122 



314 



THE KENTUCKY HOUSEWIFE. 



Page. 



Mint Sauce 119 

Oyster Sauce for Boiled Tur- 
key 120 

Sauce a la Hollandaise, for 
Fish 124 

Sauce Tartare, for Fish 121 

" for Baked or Boiled 
Fish 122 

Sauce for Boiled Turkey 123 

" " Bouilli 118 

" " Quenelles 121 

" " Truffles 121 

Tomato Sauce for Steaks and 
Chops 119 

White Sauce for Vegetables. 124 

To make Drawn Butter 119 

SAUCES FOR PUDDINGS. 

Hard Sauce, for Puddings. . 206 

No. 2 206 

Pudding Sauce 204 

" No. 2 205 

" No. 3 205 

" No. 4 205 

Wine Sauce for Puddings. . . 204 

SOUPS. 

Asparagus 54 

Beef, Stock of 50 

Black 58 

" Cheap 59 

" No. 2 60 

Bouillon, or Clear 52 

Cabbage 53 

Calf's Head 64 

" No. 2 65 

" with Force Meat 

Balls 65 

Chestnut 65 

Chicken, Puree of 71 

" White Consomme of 70 

" Soup for the Poor. 71 

Simple 66 

Corn 57 

Crab Gumbo 67 

Cream Celery 69 

" Sago 69 

Green Pea 53 



Page. 



Gumbo 66 

Julienne 51 

Leek ..... 53 

Lobster 74 

Mock Turtle, Simple 61 

with Force 

Meat Balls , 61 

Mock Turtle, Canned 61 

No. 2. 62 

Okra 58 

Oyster 68 

Oyster Gumbo 68 

Soup a la Reine 73 

Split Pea „ 53 

Tomato 56 

" No. 2 56 

" No. 3 57 

Turtle Bean Soup 62 

" No. 2 63 

Vegetable 51 

Oyster 67 

Vermicelli 52 

White 71 

How to Make: 

Simple Soup Stock 50 

The Yeast 55 

Brown sugar for coloring. 72 

VEGETABLES. 

Beans, Lima or Butter 159 

" Snap 159 

Cauliflower served with Fried 

Chicken 154 

Cauliflower withWhite Sauce 153 

Corn Fritters 157 

" Pudding 156 

No. 2 156 

No. 3 156 

Egg Plant Pudding 158 

Gumbo 157 

Hominy Fritters , . . 170 

Puffs 171 

Maccaroni 162 

No. 2 162 

No. 3 163 

withWhite Sauce 163 

Parsnip Fritters 168 

No. 2 169 

Salsify Fritters 167 



THE KENTUCKY HOUSEWIFE. 



315 



Page. 



Potatoes, Croquettes of 146 

" No. 2 147 
" a la Lyonnaise. . . . 145 

" a la Neige 146 

" a la Parisienne ... 145 

" Saratoga 144 

Scalloped 143 

Shoo-fly 146 

Rice Croquettes 160 

No. 2 160 

Turnips with White Sauce. . 166 
" Brown " .. 166 
To Bake Potatoes with their 

jackets on 142 

To Bake Potatoes with Beef 146 

Cauliflower 153 

" Pumpkins 169 

Salsify 167 

Sweet Potatoes 147 

Tomatoes with Stuff- 
ing 149 

To Boil Cabbage 150 

Green Corn 155 

Hominy 170 

Onions 165 

Parsnips 168 

Potatoes 142 



Page. 

FOOD IN SEASON. 

February 295 

March 295 

April 296 

May 296 

June 297 

July 298 

August 298 

September... 299 



MENUS FOR BREAKFASTS, LUNCH- 
ES AND DINNERS. 

Spring Breakfasts, Nos. 1. 2. 278 
Summer " Nos. 1, 2, 3. 279 
Fall " Nos. 1,2... 280 



Page. 



To Boil Rice 159 

Turnips 165 

To Cook Asparagus 152 

Sauce.... 152 

Beets 151 

" Burr Artichokes ... . 165 

" Green Peas 154 

:< Marrowfat Peas 154 

Spinach 151 

" Summer Squash. .. . 152 

To Fry Cabbage 151 

" Celery 161 

" Egg Plant 157 

" Okra and Corn 158 

" Potatoes 145 

" Tomatoes 147 

To Mash Potatoes 142 

To Scallop Tomatoes 150 

To Stuff Tomatoes 148 

" No. 2 .... 149 

To Stew Celery 161 

" Green Corn 155 

Onions with Cream. 164 

Potatoes 144 

Pumpkins 169 

Salsisfy 167 

" Tomatoes 148 



Page. 

r Winter Breakfasts,Nos. 1,2, 3 281 
Spring Lunches, Nos. 1, 2. . 281 
Summer " Nos. 1, 2. . 282 
Fall " Nos. 1, 2. . 283 
Winter " Nos. 1, 2, 3. 284 
Spring Dinners, Nos. 1, 2, 3, 

4 284 

Summer Dinners, Nos. 1, 2, 

3, 4, 5 286 

Fall Dinners, Nos. 1, 2, 3, 4. 288 
Winter " Nos. 1, 2, 3, 4, 

5, 6 290 

Winter Suppers, Nos. 1, 2. . 292 

HOUSEHOLD NOTES. 

Ammonia for Plants 306 



MISCELLANEOUS. 



316 



THE KENTUCKY HOUSEWIFE. 



Page. 



A Compound to wash with. . 301 

A Hair Tonic 307 

A Wash for the Hair 307 

Camphor Ice 308 

Soap 301 

" Borax for Bleaching .. . . 302 

To Clean Black Silk 303 

Brass 303 

Carpets 304 

Oil Cloth 304 

Old Matting 303 

Silk 303 

To Make a Whitewash 302 



Page. 



To make Cold Cream 307 

Soft Soap 302 

To Remove a Stopper 306 

" Dry Paint from 

Articles 306 

To Remove Fruit Stains 305 

Grease from Tin. 303 
Ink and Fruit 

Stains 305 

To Set Collars 305 

To Stiffen Collars and Cuffs. 304 

To Test Eggs 306 

To Wash Furniture 306 



C74 891 




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•ffl^- ^ "JOS' -AWA* 





> 6 *° ^ 




ft 







. « • 




HECKMAN 

BINDERY INC. 



^ JAN 89 



N. MANCHESTER, 
INDIANA 46962 






r * ' 0 "'' 




